To make the custard:

1. Put aside a large glass bowl and set a fine mesh sieve over the rim of the bowl. Place the bowl and sieve near the stove so you can quickly pour the hot custard through the sieve once it’s prepared.
2. Place a second bowl right next to the stove and set a kitchen towel under the bowl to keep it steady.
3. In this second bowl combine the eggs, egg yolks, granulated sugar, cornstarch and kosher salt. Whisk until the ingredients are well combined.
4. Heat the milk in a medium saucepan over medium heat, stirring occasionally to prevent scorching, until the milk is hot and steam rises from the surface, 3-5 minutes.
5. Turn the heat off under the milk.
6. While whisking the eggs briskly, slowly ladle one third of the hot milk into the eggs, continuing to whisk vigorously to prevent curdling.
7. Pour the egg and milk mixture back into the saucepan with the rest of the milk. Turn the stove back on to medium-low heat.
8. Continue to cook over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens and reaches 180 degrees Fahrenheit, 8-10 minutes.
9. To test the custard for doneness, place a wooden spoon into the custard and drag your finger across the back of the spoon. If your finger leaves a visible trail in the custard, it is ready.
10. Immediately turn off the heat and pour the hot custard through the sieve into your first bowl.
11. Add the vanilla extract and knobs of butter to the custard, stirring between each addition of butter until it’s fully melted and combined.
12. Press a piece of plastic wrap over the bowl, making sure the plastic touches the surface of the custard to prevent a skin from forming. Refrigerate the custard for an hour.

To make the crust:

1. While the custard is cooling, prepare the crust.
2. Preheat the oven to 350 degrees
3. Place the cornflakes and sugar in the bowl of a food processor. Pulse the cornflakes until the cereal is finely ground.
4. Add the melted butter to the food processor. Pulse the machine 3-4 more times, allowing the cereal and butter to fully combine.
5. Pour the butter-moistened ground cereal into a 9 inch glass pie dish.
6. Use the flat bottom of a measuring cup (or your fingertips) to push the moistened cereal crumbs against the bottom and sides of the pie pan, creating an even crust.
7. Bake the crust in the oven until it is set and lightly browned around the edges, 20-22 minutes.
8. Remove the crust from the oven and set aside to cool at room temperature.

To make the topping:

1. While the crust is baking, toss the cornflakes and sugar in a medium bowl.
2. Line a rimmed baking sheet with parchment paper or a silicone baking mat and lay the cereal over the baking sheet in a single layer.
3. Place in the oven, with the crust, and bake until lightly toasted, 10-15 minutes.
4. Remove from the oven and set aside to cool.

Assemble the banana cream pie:

1. Once the crust and the custard are cooled, you can begin to assemble the pie.
2. Peel 3 of the bananas and remove any strings or fibers that are stuck on the outside. Slice the bananas into ¼ inch thick rounds.
3. Spread some of the custard into the bottom of the crust and shingle a layer of banana rounds over the custard.
4. Repeat this process with another layer of custard and another layer of banana rounds.
5. Pour the rest of the custard over the top layer of bananas, use a spatula to smooth out the top.
6. Place a piece of plastic wrap over the pie, making sure the plastic touches the custard to prevent a skin from forming.
7. Refrigerate the pie for 12 hours.*

Topping the pie

[For best results, top the pie immediately before serving.]

1. Combine the heavy whipping cream and powdered sugar in a large bowl. Use an electric hand mixer on medium-high speed to whip the cream until soft peaks form, 3-4 minutes. Do not over whip the cream, it will look curdled.
2. Top the pie with the whipped cream, using an offset spatula or butter knife to smooth out the top.
3. Peel and slice the last banana into ¼ inch round slices. Stick the banana slices into the whipped cream, vertically, around the perimeter of the pie.
4. Sprinkle the top of the pie with your toasted cornflake toppings.
5. Slice and serve immediately.