SINGLE PIE SHELL

1. Preheat oven to 425 degrees.  On a light floured work surface, roll the dough out to a 1/8-inch thick circle.  Transfer the dough to a 9-inch pie dish.  Trim the dough to about 1/2-inch beyond the rim of the pie dish and tuck the overhang under.  Flute the edges or use a fork and lightly press the dough edges.  Dock (prick) the bottom and insides of the pie shell with a fork.
2. Crumple up a piece of parchment paper, then uncrumple it.  Place the parchment paper in the pie shell.  Fill the paper-lined pie shell with pie weights or beans. 
3. Bake the pie shell on the bottom oven rack until the edges are turning a light golden brown.  Remove the parchment paper and pie weights and continue baking until the bottom is golden brown, about 6 more minutes.   Remove the pie shell from the oven and allow to cool completely before filling with the pie filling. 

PIE

1. Add the egg yolks to a large measuring cup or medium bowl and lightly whisk with a fork.  Set aside.
2. In a large saucepan, combine the sugar, cornstarch, salt, and milk.  Cook over medium heat, stirring constantly until the mixture is thickened and bubbly.  Cook for about 1 more minute and remove the saucepan from the heat.  Pour about 1/2 of the hot mixture into the egg yolks and whisk vigorously.  Add the egg yolk mixture back to the pan and return the pan to medium heat.  Cook, stirring constantly, for about 1 minute, and remove from the heat.  Add the butter and vanilla and mix to combine.  Allow the pie filling to cool to room temperature, stirring occasionally. 
3. Slice the bananas and arrange them in the bottom of the baked and cooled pie shell.  Pour the pie filling over the top and spread it out evenly, making sure to cover all of the bananas.  Refrigerate until slightly chilled and serve with whipped cream.   
4. Refrigerate leftover pie for up to 1 day.

WHIPPED CREAM TOPPING

1. Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment.  Whisk on medium-low speed until the whipping cream slightly thickens.  Add the powdered sugar and vanilla and whisk until thick.  Pipe dollops of the whipped cream around the top of the pie and add fresh banana slices to the top just before serving.  Refrigerate any leftover whipping cream for up to 2 days.