Make custard: In a medium saucepan, whisk collectively sugar, starch, and salt. Add the eggs and yolks one by one, whisking till easy and no pockets of sugar-starch stay earlier than including the subsequent. Whisk in vanilla bean paste, if utilizing, after which, very progressively, whisking the entire time, pour in milk, then cream. Convey combination to a simmer over medium warmth, whisking the entire time. Because the custard begins to bubble, it can thicken. Simmer for one minute, whisking. Take away from warmth and stir within the butter till it’s totally melted, then vanilla extract. Let cool for five minutes.
Whereas custard cools barely, lop off a number of inches of banana and depart it unpeeled and put aside till wanted for adornment. Peel and slice remaining bananas into the underside of your cooled crust. For an additional-silky filling, pour and press the custard by means of a fine-mesh sieve, proper over the bananas. If you happen to don’t want to sieve it, simply spoon it in. Unfold the custard into an excellent layer, press a bit of plastic wrap in opposition to the floor, and chill (in fridge or, once more, exterior) till custard is cool and set, 1 to 2 hours.
End assembling: In a big bowl, beat heavy cream with bitter cream, if you want, sugar and vanilla till mushy peaks kind. Spoon or dollop over cooled custard, or you may make starry blobs, as I did, with a giant star tip set into the nook of a pastry or freezer bag. Beautify with remaining banana, peeled and sliced. Lower into huge wedges and don’t be stunned if it doesn’t final.
Do forward: Banana cream pie retains for 4 to five days in fridge.