Preparation

做填充

• Cover the bottom of the cooled pie crust with the sliced bananas.
• 将糖，玉米淀粉和盐放入中锅中，然后搅拌直至充分混合。加入2/3杯牛奶并搅拌直至混合物光滑。在蛋黄中搅拌（或全鸡蛋，如果使用），然后将其剩余的牛奶搅拌。将锅放在中火上并煮熟，用搅拌搅拌，直到混合物完全煮沸。将热量降低至中等，不断搅拌，煮沸1分钟，然后将锅从热量上滑下。加入黄油和香草，搅拌直至黄油融化，布丁光滑。
• Scrape the filling into the cooled piecrust, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours or overnight.

Whip the topping

• Put the heavy cream, sugar, vanilla, and salt in a medium bowl and beat with an electric hand-held mixer fitted with wire beaters on low speed until combined. Increase the speed to medium high, and beat until the cream is thick and holds medium-firm peaks. Peel off the plastic from the filling.
• Scrape the topping onto the center of the pie and, using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Arrange a few banana slices and chopped peanuts, if you like, on top of the whipped cream. Serve immediately or cover loosely and refrigerate for up to 1 hour.