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Whisk eggs and yolk in a small bowl, set aside.
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Place milk, sugar, cornstarch and salt in a heavy saucepan.
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Mix together with a whisk.
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Turn heat to medium high and place saucepan on heat.
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Cook mixture for about 5 minutes, whisking while cooking to prevent milk and sugar from burning.
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Let mixture come to a gentle boil while stirring.
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After the mixture has cooked for about 5-7 minutes and has thickened, remove from heat. This may take up to 10 minutes.
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Using a 1/4 cup measure, remove some of the cooked milk mixture and pour a stream of the cooked milk into the beaten eggs while mixing the eggs with a fork. Repeat about 3 times so 3/4 cup of cooked milk is mixed into the eggs.
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After the eggs have been tempered*, add the egg mixture to the hot milk mixture in the saucepan. Whisk until all milk mixture and eggs are incorporated.
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Place the saucepan with the custard back on the stove and cook over medium heat until the mixture reaches a gentle boil again. Cook for about 2 minutes while whisking.
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Remove from heat.
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Add the butter and vanilla to the custard.
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Pour the mixture into a bowl and press a piece of plastic wrap onto the custard to prevent a film from forming on the top of the custard.
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Place in refrigerator and let cool completely for about 1 hour.
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After the custard has cooled, slice the bananas and place in a small bowl with 3 tablespoons orange juice. Toss the bananas and juice. Set aside in refrigerator.
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Whip the heavy cream until peaks form, then beat in powdered sugar, set aside.
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Fill the cooked and cooled pie shell with half of the cooled custard.
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Drain the juice from the bananas and place the bananas over the layer of custard in the pie crust.
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Spoon the remaining custard over the bananas and top with the whipped cream.
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Place in refrigerator, uncovered for at least 4- 6 hours.
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Best served on same day the crust is filled.