Kawaii Banana Cream Custard Pie

1.Preheat your oven to 350°F (175°C).

2.Place the pre-made pie crust in a pie dish and bake for 10-12 minutes until lightly golden. Remove from oven and let it cool completely.

3.In a medium saucepan, combine the whole milk, granulated sugar, and cornstarch. Whisk together over medium heat until the mixture begins to thicken and bubble.

4.In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.

5.Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, stirring constantly, until the custard is thick and smooth.

6.Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Let the custard cool slightly.

7.Slice two of the ripe bananas and arrange them evenly over the bottom of the cooled pie crust.

8.Pour the warm custard over the banana slices, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or until set.

9.In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the matcha powder until well combined.

10.Once the custard is set, slice the remaining banana and arrange the slices on top of the custard.

11.Spread the matcha whipped cream over the banana slices, creating a fluffy layer.

12.Decorate the pie with rainbow sprinkles, mini marshmallows, and chocolate chips for a kawaii touch.

13.Chill the pie for an additional 30 minutes before serving to allow the flavors to meld.