Bake pie shell and let cool.

Mash bananas as you would for mashed potatoes. Note: Make sure to remove all the strings from the fruit.

Combine sugar, cornstarch, milk, mashed bananas, salt, and vanilla extract in a saucepan over medium heat until thickened.

Pour filling into pie shell and let cool in fridge for a least 2 hours.

In a separate bowl with a whisk or electric mixer (electric mixer is a bit easier) combine heavy/whipping cream with powder sugar until thickened and fluffy. Using an icing bag or a zip lock with the corner cut out put the whipping cream inside and decorate the top of the cooled pie. Then place back in fridge to cool.

Cut and server.