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Prepare the Filling:
Mix the Dry Ingredients:
In a medium saucepan, whisk together the sugar, flour, and salt.
Add the Milk and Eggs:
Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil. Boil for 1 minute, then remove from heat.
Temper the Egg Yolks:
In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then, return the yolk mixture to the saucepan.
Finish the Custard:
Return the saucepan to the heat and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Allow the custard to cool slightly.
Assemble the Pie:
Slice the Bananas:
Peel and slice the bananas into 1/4-inch thick rounds.
Layer the Bananas and Custard:
Arrange a layer of banana slices in the cooled pie crust. Pour half of the custard over the bananas, spreading it evenly. Add another layer of bananas and top with the remaining custard.
Chill the Pie:
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
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