Adapted from Recipe Zaar
I personally think that when it comes to banana cream pie, bananas are the starring role and the cream is the supporting player. It's basically there to just bind everything together. That's why I recommend filling the crust with sliced bananas and then pouring the custard over it to just fill in the cracks, leaving you with a pie that isn't sickly sweet. I ended up with a little extra custard after doing this, but feel free to use whatever ratio you want.
1 9-inch pie shell, baked
3 cups milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 very ripe bananas
Have baked 9-inch pie shell ready (if you buy store-bought, get a good one. But really, making your own is much better)
In a large saucepan, scald the milk by heating it until it just begins to boil. Combine the sugar, flour and salt and then gradually stir into scalded milk. Over medium heat, stirring constantly, cook until thickened.
Combine the 3 egg yolks in a small bowl and beat lightly. Stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture - this prevents the eggs from scrambling in the custard. Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla. Allow to sit until lukewarm. When ready to pour, fill the pie shell with sliced bananas and pour warm mixture over bananas. Allow to set in the refrigerator for at least and hour. Top pie with fresh whipped cream.