In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch
, and flour. Over medium-low heat, slowly whisk
in the milk
In a separate mixing bowl, beat the egg yolks. Once the pastry cream
starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan
. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain
Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle
with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas
and the remaining custard
. Chill the banana cream pie until the filling is set, about 2 hours.
For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
Top the chilled pie with the fresh whipped cream
. Drizzle with additional caramel
sauce, just before serving.