Preheat oven to 375°F (190°C). Place prepared Kinnikinnick pie shells on baking tray. Pierce bottom of shell with a fork to prevent air pocket from forming. Bake at 375°F for 15 minutes. Remove pie shell from oven. Set aside. In a medium bowl whisk 2 eggs and set aside. Pre measure out vanilla, butter and set aside.
In a medium size pot combine sugar, cornstarch and milk; whisk over medium heat until sugar is dissolved and mixture begins to bubble. Continue to cook over medium heat stirring continually until mixture thickens (approx. 15 minutes). Reduce heat to medium low and continue to cook for an additional 2 minutes. Remove from heat and slowly whisk the hot milk mixture into whisked eggs, stirring continually. Gradually pour hot mixture back into sauce pan, stirring constantly. Return to medium low heat and continue to cook stirring constantly until mixture begins to bubble (2-3 minutes). Stir for an additional 2 minutes. Remove from heat and add vanilla extract and butter. Stir just until incorporated. Place mixture in a medium bowl and cover with plastic wrap tightly against mixture (this will prevent a skin from forming on filling).Refrigerate for 30 minutes.
Spread a thin layer of custard into prepared pie shell and line bottom with sliced bananas. Fill pie shells half way with custard. Arrange another layer of sliced bananas on custard layer. Top with remaining custard. Top with whipping cream. Refrigerate for 4-6 hours or overnight. Yields 2 pies.