Bake your pie crust ahead of time. If you haven’t already, prepare and blind-bake a sourdough discard pie crust or your favorite pie crust recipe until golden brown. Let it cool completely before assembling the pie.

In a mixing bowl, whisk together the eggs, egg yolks, and cornstarch until smooth. Set aside.

In a medium saucepan over medium heat, add the milk, sugar, salt, and cinnamon. Whisk to combine and heat until the mixture is steaming, but not boiling.

Scoop out 1 cup of the hot milk mixture and slowly drizzle it into the egg mixture, whisking constantly. This tempers the eggs and prevents scrambling.

Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously as you pour.

Cook over medium heat, whisking constantly, until the custard thickens, about 3-5 minutes. Once thickened, remove from heat and stir in the vanilla extract.

Transfer the custard to a clean mixing bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a film from forming. Let it cool for about 10 minutes.

Take out your cooled, pre-baked pie crust.

Line the bottom of the crust with sliced bananas, using about 1–1.5 medium bananas, depending on how many layers you prefer.

Pour the warm custard over the bananas, spreading it evenly to cover them.

Cover the top with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 4-6 hours, preferably overnight.

In a chilled mixing bowl, add the heavy whipping cream, powdered sugar, salt, and vanilla extract.

Using an electric mixer, whip on high speed until stiff peaks form.

Transfer the whipped cream to a piping bag and pipe decorative swirls onto the pie, or use an offset spatula to spread it evenly.

Garnish with more sliced bananas and an optional sprinkle of cinnamon before serving.

Slice and enjoy your homemade banana cream pie!