In a heat proof bowl for glass measuring cup, whisk together the eggs and egg yolks. Set aside.

In a 2.5 quart saucepan add the granulated sugar, cornstarch and salt. Whisk these ingredients together. Place the saucepan over medium heat and add the milk. Whisk to combine and get rid of any clumps that may form.

Cook this mixture over medium heat 8-10 minutes whisking constantly until the mixture starts to bubble and thicken. (This mixture may get a bit of foam on top, that is not the bubbling. Continuing heating until the mixture bubbles.)

Remove the saucepan from heat.

Slowly pour about 1 cup of the hot mixture into your eggs while whisking to temper the eggs. (This step is very important and will keep the eggs from clumping)

Slowly pour the tempered eggs mixture into your saucepan while whisking.

Return the saucepan to medium heat and whisk constantly until the mixture bubbles again. Cook like this until the mixture thickens, about 6-8 minutes.

Remove the saucepan from heat. Add the butter and vanilla extract and whisk until combined.

Layer round slices for banana onto the bottom of your gluten free graham pie crust. Put the crust on a plate before filling so it's easy to move to your refrigerator.

Pour the custard mixture over the bananas in your pie crust. Let it cool for 30 minutes on your counter. Then move the pie to your refrigerator to cool completely. Refrigerate for at least 3 hours before serving, but I prefer to make this pie the day before so it has plenty of time to chill and set up.

Before serving the pie make your whipped cream. For homemade whipped cream add the heavy whipping cream, powdered sugar and vanilla extract to your stand mixer. Using the whisk attachment beat on medium-high speed until stiff peaks form.

Spread the whipped cream over the top of the pie and this if you like add a few slices of banana for decoration.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.