Banana Cream Pie

10 in. prepared graham cracker crust
1/2 C. sugar
1/4 C. cornstarch
1/8 tsp. kosher salt
2 C. whole milk
2 C. heavy cream
4 lg. egg yolks
1/2 tsp. pure vanilla extract
2 lg. bananas

In a medium saucepan, whisk together sugar, cornstarch, and salt. Add the milk and 1 C. of the cream and whisk until fully incorporated; whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 min. Remove from heat and stir in vanilla.
Pour half of the pudding mixture into the pie crust. Slice the bananas crosswise 1/4 in. thick and arrange in a single layer on top of the pudding. Top with remaining pudding and smooth the top. Place a piece of pastic wrap directly onto the surface of the pudding. Referate until chilled, at least 3 hrs. and up to 24 hrs.
When ready to serve, using an electric mixer, beat the remaining cup of cream in a medium bowl until stiff peaks form; spread over the pie.

Helpful Tip: If you would like to transfer a store bought graham cracker crust to your own dish, unfold the top rim of the foil pan; holding the plastic cover in place, invert the pan. Remove the foil pan, place a pie plate over the crust and invert again. Then remove the plastic cover.