In a mixing bowl, combine 1 ¼ cups of all-purpose flour and ¼ teaspoon of salt. Cut in ¼ cup of very cold unsalted butter and 3 tablespoons of very cold shortening using a pastry cutter until the mixture resembles coarse crumbs. Mix in a tablespoon of apple cider vinegar and ice water gradually until a dough forms. Refrigerate the dough for 30 minutes to chill.

Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough until it's about 1/8 inch thick. Carefully fit the dough into a 9-inch pie pan, trimming the excess. Prick the bottom with a fork to avoid bubbling. Bake for 15-20 minutes or until golden brown. Once baked, let the crust cool completely while you prepare the custard.

In a medium saucepan, whisk together 1 cup of granulated sugar, ¼ cup of cornstarch, and ½ teaspoon of salt. Gradually add 3 cups of 2% milk while whisking continuously. Cook over medium heat, stirring often until the mixture thickens and bubbles start to form, about 6-8 minutes. Remove from heat and stir in 2 beaten eggs, 3 tablespoons of unsalted butter, and 1 ½ teaspoons of vanilla extract until smooth. Let the custard cool slightly before assembly.

Once the custard has cooled down a bit, layer sliced bananas at the bottom of your cooled pie crust. Pour the warm custard gently over the banana slices ensuring they are fully covered. Smooth the top, then refrigerate the pie for at least 4 hours or until set and firm.

In a mixing bowl, add 1 cup of heavy whipping cream and 3-4 tablespoons of powdered sugar. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form, which takes about 3-5 minutes.

Once the pie is set, take it out of the fridge and spread the freshly whipped cream evenly over the top. If you desire an extra touch, sprinkle ⅓ cup of shredded sweetened coconut on top. Slice the Old Fashioned Banana Cream Pie into wedges, serve chilled, and enjoy!