Banana Cream Pie

Ingredients 

1. Dough for single-crust pie 
2. 3/4 cup sugar 
3. 1/3 cup all-purpose flour 
4. 1/4 teaspoon salt 
5. 2 cups whole milk 
6. 3 large egg yolks, room temperature, lightly beaten 
7. 2 tablespoons butter 
8. 1 teaspoon vanilla extract 
9. 3 firm medium bananas 
10. Whipped cream

Directions 

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
• Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. 
• Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. 
• Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer. 
• Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. 
• Add butter and vanilla; cool slightly. 
• Slice bananas into crust; pour filling over top. 
• Cool on wire rack for 1 hour. Store in the refrigerator. 
• If desired, garnish with whipped cream and additional sliced bananas

Source: https://www.tasteofhome.com/recipes/banana-cream-pie/