This is my hubby's favorite recipe. He asks for it so often, I really need to teach him how to make it

1. Begin by preparing the vanilla pudding. In a medium saucepan, combine flour, granulated sugar, and a pinch of salt. Gradually stir in the milk over a medium flame, constantly whisking until the mixture is smooth and starts to thicken.
2. Lower the heat and simmer gently for about 2 minutes more. Then, take a small amount of the hot mixture and slowly whisk it into the beaten egg yolks to temper them. Gradually add the tempered yolks back into the saucepan, whisking continuously.
3. Cook the mixture for another minute on a low heat, then remove from the heat and stir in the butter and vanilla extract. Set aside to cool slightly.
4. While the pudding is cooling, arrange the banana slices on the bottom of the baked and cooled pie crust. Pour the warm pudding over the bananas, ensuring they are fully covered. Place plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate until fully set, about 3 hours.
5. Before serving, whip the heavy whipping cream with powdered sugar until soft peaks form. Spread the whipped cream over the top of the pie filling. Optional: garnish with additional banana slices or vanilla wafer cookies for added texture and flavor.

6. Slice and serve the pie cold, directly from the refrigerator. Enjoy the harmonious blend of flavors and textures from this classic dessert, transformed into a pie!