Banana Custard Pie

Make pie crust and cool the baked shell Scald 1 cup of milk and 1 cup of cream with the sugar and salt in a heavy, medium sized saucepan over low heat. Stir occasionally to dissolve the sugar. Dissolve the cornstarch in the remaining ¼ cup milk in a small bowl. Whisk in the egg yolks. Whisk the egg mixture into the scaled milk mixture. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook for 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan. Remove the custard from the heat and stir in the butter and vanilla. Transfer the custard to a small bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 30 minutes in the refrigerator. While custard is cooling, cut the bananas into ¼ inch thick slices and toss them with the lemon juice to prevent them from browning. Spread a light layer of bananas on the bottom of the baked pie shell, spread ⅓ of the custard over the bananas with a spatula and cover with another layer of sliced bananas. Spread another ⅓ of custard on the banana layer and layer custard with another layer of bananas. Spread final ⅓ of custard on top of remaining banana layer. Spread with whipped cream. Chill for at least 2 hours before serving.