Let’s break down the process into easy-to-follow steps.

1. Make and Bake the Crust:

• Preheat the oven to 400°F (200°C).
• Roll the pie dough into a 13-inch circle on a lightly floured surface.
• Transfer the crust to a 9-inch-deep dish pie plate.
• Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired.
• Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).
• Line the inside of the crust with parchment paper, then fill with baking weights or dried beans.
• Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
• Remove the pie weights and parchment paper and prick the bottom of the crust with a fork, 6 to 8 times.
• Return to the oven and bake until the whole crust is golden brown all over, 13 to 15 minutes longer.
• Let cool to room temperature.

2. Make the Filling:

• Whisk together the sugar and cornstarch in a medium saucepan.
• Whisk in the half and half.
• Whisk the egg yolks in a separate medium bowl.
• Place the half and half mixture over medium heat. Cook until thickened, whisking constantly, 6 to 8 minutes. (Scrape the bottom and corners of the pot with a rubber spatula periodically, to make sure nothing gets stuck.)
• Remove from the heat.
• Remove 1 cup of the half and half mixture and slowly drizzle it into the egg yolks, while whisking constantly. This tempers the egg yolks, preventing them from scrambling.
• Transfer the yolk mixture back to the pot and whisk to combine.
• Return to medium heat. Bring to a simmer and cook for 1 minute while it bubbles, whisking constantly, then remove it from the heat.
• Add the vanilla and butter and stir until everything is combined.
• Transfer to a medium bowl and press plastic wrap into the surface (to prevent a film from forming). Let cool slightly (about 15 minutes).

3. Assemble the Pie:

• Slice two of the bananas and spread them into an even layer over the base of the cooled pie crust.
• Whisk the filling well then pour it into the pie crust and smooth the top.
• Press plastic wrap into the top of the pie to completely cover the filling.
• Refrigerate to cool completely, about 6 hours.

4. Make the Topping and Serve:

• Slice the remaining two bananas to decorate the top of the pie.
• Combine the heavy cream and confectioners’ sugar in a large bowl. Whisk with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
• Dollop the pie with the whipped cream, then slice and serve.

These instructions are easy to follow.