Preparation Steps

• Make the custard first: In a medium saucepan, whisk together 3/4 cup granulated sugar, light brown sugar, cornstarch, and salt. Slowly whisk in the milk until no lumps remain.
• Place the pan over medium heat, stirring constantly with a flexible spatula and whisk until the mixture is steaming and just beginning to bubble at the edges.
• In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking (to temper). Return the tempered yolks to the saucepan and cook over medium heat, whisking constantly, until thick bubbles rise and the custard visibly mounds, 1 to 2 minutes. Remove from heat, whisk in vanilla bean paste and butter until glossy. Strain through a fine-mesh sieve into a shallow dish, press plastic wrap directly on the surface, and refrigerate until cool to the touch, about 45 minutes.
• While the custard chills, make the crust: In a large bowl, whisk flour, sugar, salt, and cinnamon. Toss in the cold butter cubes, then pinch and rub with fingertips until pea-sized bits remain and the flour looks slightly dampened with butter.
• Sprinkle in 3 tablespoons ice water and toss with a fork. Add more water 1 tablespoon at a time until the dough holds when squeezed. Gently press into a disk, wrap, and chill 20 minutes.
• Roll the dough on lightly floured parchment into a 12-inch round. Ease into a 9-inch deep-dish pie plate, trim to a 1-inch overhang, and crimp. Dock the base with a fork, freeze 15 minutes while heating the oven to 375°F/190°C.
• Blind-bake: Line the frozen crust with crumpled parchment, fill with pie weights, and bake 18 minutes. Carefully remove weights and parchment, then bake 10–12 minutes more, until evenly golden. Cool completely on a rack.
• Prep bananas: Slice bananas 1/4-inch thick and toss gently with lemon juice. Blot excess moisture with a paper towel.
• Assemble: Spread 2 to 3 tablespoons of cooled custard across the bottom of the crust to create a moisture barrier. Arrange about two-thirds of the banana slices in an even shingled layer. Spoon the remaining custard over the bananas and smooth the top. Chill the pie, uncovered, 3 to 4 hours, or until fully set.
• Whipped cream: Beat cold heavy cream, powdered sugar, and vanilla extract to medium-stiff peaks. Mound or pipe over the chilled pie. Garnish with the remaining banana slices just before serving.