Banana cream pie

Whisk the whole eggs and the egg yolks together in a medium heatproof bowl and set aside.

Whisk the granulated sugar, cornstarch and salt together in a medium pot before any liquid goes in, so the cornstarch does not lump.

Whisk in the whole milk while pouring; cube the butter and return it to the fridge.

Whisk constantly over medium high heat about six minutes until it bubbles and is noticeably thicker, then take it off the heat.

Temper: whisk a cup of the hot milk mixture into the eggs in a slow drizzle, then pour the tempered eggs back into the pot while mixing.

Return to medium heat and whisk continuously from the centre outward and back until it bubbles again and the whisk leaves a defined trail.

The custard reads about 200 on an instant read thermometer, though the look and feel matter more.

Whisk in the cubed butter until melted, then the vanilla extract.

Transfer to a bowl, press parchment onto the surface so no skin forms, and cool two to three hours on the counter, or 30 minutes then into the fridge until usable.

Flour the surface well and roll the pie dough out to a 13 inch disc, keeping it moving so it does not stick.

Lay it in the pie tin and press it in, trim anything more than an inch of overhang, fold the rest under and crimp the edge.

Chill the shell half an hour in the freezer or an hour in the fridge so it holds its shape.

Preheat the oven to 425.

Line the chilled shell with parchment and triple-layered foil pressed in, and fill with pie weights or dried beans.

Blind bake about 15 minutes to set the edge before the supports come out.

Mix the egg and the heavy cream for the egg wash.

Remove the foil and paper and brush the shell all over with egg wash, which gives shine and colour and waterproofs it against the wet filling.

Dock the crust well with a fork so steam escapes and the shell keeps its shape.

Return to the oven about 10 minutes until golden throughout and dry, shielding the edge with foil or a silicone tent if it is colouring too fast.

Cut the bananas into half inch coins.

Spread about a cup of the custard over the base of the cooled shell in an even layer.

Cover completely with one even layer of banana slices, shingling if needed, then cover with the rest of the custard so no banana is exposed to air and oxidises.

Cover with a parchment round or plastic and refrigerate about six hours until set.

Whip the cold heavy cream with the powdered sugar and vanilla, starting low and working to medium high, to soft peaks, finishing by hand so it is not overmixed; more cream folded in fixes over-whipped cream.

Pile the whipped cream over the pie and swoop it up.

Slice the reserved banana and arrange it on top last, as it will discolour, then chill an hour before serving if not serving straight away.