A single baked pie crust
⅔ cup of sugar
¼ cup of cornstarch
½ teaspoon salt
2 ⅓ cups of whole milk
4 beaten eggs
1 ½ teaspoons vanilla
3 tablespoons of butter
3 large bananas
1 cup heavy whipped cream
In a small saucepan, combine the sugar, cornstarch, salt and milk. Beat over medium heat until hot and bubbly. Bring to a boil for 1 minute and remove from heat.
Beat ½ cup of the hot mixture into the eggs one tablespoon at a time until incorporated.
Pour egg mixture back into pot and beat. Bring to a low boil and allow to cook 1 minute. Remove from heat and add vanilla and butter. Transfer to a large bowl and cover with a plastic wrap that allows the wrap to touch the surface of the custard mixture. Refrigerate for 30-45 minutes.
Spread a thin layer of custard on the prepared cake mix. Add the sliced bananas and the rest of the custard.
Spread with whipped cream and refrigerate for at least 4 hours.