Choose your Crisco vegan-friendly crust or an all-butter pie crust. Preheat your oven to 375°F (190°C). Blind bake the crust for about 15 minutes until lightly golden.

In a saucepan, combine 6 tablespoons of sugar, flour, and salt. Gradually whisk in 2 cups of milk over medium heat and cook while stirring for about 8-10 minutes until thickened.

Lower the heat and stir in beaten egg yolks; cook for 2-3 minutes. Remove from heat and whisk in butter and vanilla extract.

Beat the reserved egg whites in a bowl until soft peaks form, gradually adding the remaining sugar, continue whipping until stiff peaks develop.

Gently fold the whipped egg whites into the custard mixture until light and smooth; pour into the prepared pie crust.

Layer the sliced bananas on the baked crust, then pour custard over them, cover loosely and refrigerate for at least 2 hours.

Before serving, whip the cream and spread over the pie. Optionally, add chocolate shavings or nutmeg.