• Separate egg yolk and egg white. Slightly beat egg yolks. Set aside for later.
  
• Sift flour. It is essential to sift the flour. It makes the flour fluffier. Measure ½ cup after you sift the flour.
  
• Mix together sugar, sifted flour, and salt in a saucepan.
  
• Place the saucepan over medium heat and gradually add the milk. Whisk until the mixture is smooth.
  
• Stirring constantly, continue to cook over medium heat until the mixture begins to boil. It is essential to stir constantly so the mixture doesn't stick to the pan and burn.
  
• Take a spoonful of the hot milk mixture and quickly stir it in with the beaten egg yolks. This heats the eggs slowly so they don't cook too fast. Repeat with another spoonful of the hot liquid and stir until it is combined with the egg yolks.
  
• Stir the egg mixture into the saucepan with the rest of the milk. Boil for two more minutes, stirring constantly. Remove from heat.
  
• Stir in the 1 ½ teaspoon vanilla and 1 Tbs of butter. Stir until the butter melts and blends into the custard.
  
• OPTIONAL: Finely Chop 1 of the Habaneros.
  
• OPTIONAL: Add chopped habaneros (About 1 to 1 ½ Tablespoons) to the filling. Add a few of the Habaneros and taste to see if you have enough. Keep adding until it is spicy enough for you. (Skip this step if you don't want the spice). Cover and place in the refrigerator to cool.
  
• Slice Bananas. Place sliced bananas on the bottom of the graham cracker pie shell.
  
• Pour chilled custard over the bananas.
  
• Smooth out the custard.
  

Whipped Cream Topping

• Mix heavy whipping cream until it has soft peaks. Then, whip in the powdered sugar and vanilla. Whip until you have tall peaks
  

Assemble The Pie

• Spread whipped cream on top of the pie
  
• Add sliced bananas around the edge of the pie
  
• Cut, serve, and Enjoy!!!!!