Roll out the pie crust and place in the pie dish, crust should come up to the edges on baking dish.
Cover the crust with parchment paper and fill with pie weights. Bake at 400°F for 12 minutes until the crust is fully cooked and lightly browned.
Add the milk, sugar, and salt to a small 1-quart saucepan and warm over low-medium heat. Stir the milk frequently until it begins to steam, about 2-3 minutes.
While the milk is heating whisk together the cornstarch and cream in a small bowl or cup until you have a smooth paste.
Pour in the cornstarch paste and stir until the mixture begins to simmer. Reduce heat to low and stir constantly until the pudding mixture thickens about 4-5 minutes.
Remove the pan from heat and stir in the vanilla paste. Pour into a small bowl and let cool.
Place the sliced bananas into the cooled pie crust.
Spoon the pudding into the prepared pie crust, covering the bananas. Loosely cover with plastic wrap and refrigerate for at least one hour before serving.
Notes
Whole milk work best for a creamier thicker pudding, however, a low-fat milk still works quite well.
Make sure to whisk the cornstarch and cream together until it's smooth, with no lumps.