Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake the crust for 8–10 minutes until slightly golden and fragrant. Remove from the oven and allow it to cool completely before adding the filling.

Make the filling: In a medium saucepan, whisk together sugar, flour, and salt. Gradually pour in the milk while whisking constantly to avoid lumps. Cook over medium heat, stirring continuously, until the mixture starts to thicken and bubble lightly. Slowly whisk in the beaten egg yolks and continue to cook for another 2–3 minutes until the custard is smooth and creamy. Remove from heat and stir in butter and vanilla extract. Let the custard cool for a few minutes, stirring occasionally to prevent a skin from forming.

Assemble the pie: Slice the bananas and arrange them in a single layer over the cooled crust. Pour the warm custard over the bananas, spreading it gently with a spatula to cover all slices evenly. Allow the pie to cool at room temperature for 15–20 minutes before refrigerating. Chill the pie for at least 4 hours, or overnight, so the custard sets perfectly.

Make the whipped topping: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until soft peaks form. Spread the whipped cream over the chilled pie, smoothing it with a spatula. For a festive touch, garnish with chocolate shavings, a drizzle of caramel, or extra banana slices on top.

Serve: Slice the pie carefully with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled for a refreshing and creamy dessert experience. This pie pairs beautifully with a cup of coffee or a scoop of vanilla ice cream for extra indulgence.