Bake the store-bought gluten-free pie crust according to the package directions until it is fully cooked and lightly golden. Let the crust cool completely.

In a medium bowl, whisk the eggs and egg yolks until blended, then set the mixture aside.

Place the sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in the milk until the dry ingredients are evenly incorporated and no lumps remain.

Cook the mixture over medium-high heat, whisking continuously, until it thickens, which should take about 5 minutes.

Reduce the heat to medium and continue stirring for approximately 6 minutes.

Gradually whisk about 1 cup of the hot milk mixture into the eggs to gently warm them. Pour the tempered egg mixture back into the saucepan while whisking, then cook for another 2 minutes.

Cover the surface directly with plastic wrap and refrigerate until the custard cools to room temperature.

Spread a thin layer of custard over the bottom of the cooled pie crust.

Arrange the banana slices over the custard layer.

Spoon the remaining custard over the bananas and smooth the top. Cover the pie and refrigerate for at least 4 hours.

Spread the True Whip or non-dairy Cool Whip over the chilled pie shortly before serving.

Decorate with additional banana slices just before serving.