Prepare the Crust:

• Preheat your oven to 350°F (175°C).

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

• Bake for 8-10 minutes or until the crust is golden. Remove from the oven and let it cool completely.

Make the Pudding Filling:

• In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat.

• Bring the mixture to a simmer, whisking constantly, until it thickens (about 5-7 minutes).

• In a small bowl, whisk the egg yolks. Gradually pour in some of the hot milk mixture into the egg yolks while whisking to temper the eggs.

• Slowly pour the egg mixture back into the saucepan with the remaining milk mixture. Continue whisking and cook for another 2-3 minutes until thick and smooth.

• Remove from heat and stir in the butter and vanilla extract until fully combined.

• Let the pudding cool slightly before assembling the pie.

Assemble the Pie:

• Slice 2 of the bananas and layer them at the bottom of the cooled graham cracker crust.

• Pour the pudding filling over the bananas, spreading it evenly with a spatula.

• Cover the pie with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the filling to set.

Make the Whipped Cream Topping:

• In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form (about 3-4 minutes with an electric mixer).

• Spread the whipped cream evenly over the top of the pie, covering the pudding completely.

Serve:

• Slice the remaining banana and arrange the slices on top of the whipped cream for garnish.

• Slice and serve chilled. Enjoy!