• Butter or spray a 9-inch pie pan with a removable bottom, making sure it has been generously sprayed. Set aside.
• Pulse flour, salt, and sugar in a food processor a couple of times to mix ingredients.
• Throw in butter and pulse until rough dough forms.
• Then add eggs one a time and pulse until the dough barely comes together.
• Place dough on a work surface – knead just enough to incorporate all the flour, working the dough as little as possible. (Do not overwork it, or it’ll be tough.)
• When it’s ready, the dough will be barely moist and come together into a ball.
• Lightly press the dough into the prepared pie pan – working from the center up until the bottom and sides are fully covered with pastry – again, be very gentle when pressing the dough into the pie pan.
• Place the pie pan in the freezer for at least 30 minutes (or longer); this helps prevent the dough from lifting- if you are in a rush, then bake it after loading it down with beans to prevent rising.
• Preheat oven to 400℉/205℃ and place the rack in the center of the oven.
• Bake the crust for 20-25 minutes or until it's dry and golden brown. Set aside.

No Bake Crust

• Blend graham crackers in a food processor or place them in a large resealable plastic bag and crush them with a rolling pin until they are finely ground.
• Put the crumbs in a small bowl with room temperature butter, vanilla, sugar, and nutmeg. Thoroughly mix until fully combined and crumbs slightly come together.
• Press mixture evenly onto the bottom of a 9-inch springform pan. You may use the back of a cup to press it down.

Cream Filling

• Mix dry ingredients (cornstarch, sugar, and sugar) in a saucepan.
• Whisk milk, heavy cream, and egg yolks in a medium bowl.
• Gently whisk the liquid ingredients into the saucepan until the sugar dissolves, making sure there are no lumps.
• Heat the saucepan on the stove on medium-high – constantly stirring until it starts to bubble.
• Cook for 7-10 minutes or until the mixture has thickened.
• Add the butter and vanilla and thoroughly combine.
• Pour in a bowl, then cover the surface directly with plastic wrap. Allow it to cool to room temperature, and refrigerate until ready to use.

Assembling

• Arrange the sliced bananas on the crust and gently pour the pudding over them. Refrigerate until the pudding has set, about 3 hours.
• Whip the cream and powdered sugar for 5 minutes or more until it becomes light and fluffy with soft peaks.
• Add ½ teaspoon of vanilla extract, then continue beating until thoroughly whipped.
• If desired, decorate the edges of the pie. Refrigerate and let it cool. When ready to serve, top with sliced bananas and sprinkle with almonds.