Make Whipped Cream – Right before serving, make the whipped cream topping. In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and vanilla to the bowl. Alternatively, if using a hand mixer, use the whisk or beaters attachment and a large bowl or whip by hand. Processing times may vary.
Whip on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy and smooth consistency is reached, about 75 seconds for soft peaks. Continue to beat in 5-second intervals until stiff peaks form. Be careful as the texture will change quickly.
Use a spatula to spread the whipped cream over the entire pie. Be careful not to overspread, as more agitation can cause the consistency to change. Alternatively, transfer whipped cream to a piping bag fitted with a tip and make a design.
To Serve – Sprinkle almond slices on top if desired. Refrigerate the pie until ready to serve.

Notes :
Whole Vanilla Bean: Can be substituted for 1 teaspoon of pure vanilla extract or vanilla bean paste.
No Stand Mixer: Use a dough/pastry blender or your fingers to break the butter into the dough.
Banana Garnish: Add sliced bananas on top of the whipped cream if desired. Alternatively, place bananas on a foil-lined sheet pan. Sprinkle with granulated sugar and use a mini torch to caramelize the surface.
Storing: Loosely cover the pie with foil or transfer leftover slices to an airtight container for up to 3 days.
Freezing: Transfer the whole pie or slices to the freezer. Freeze until the cream and filling firm up, about 2 hours. Wrap in plastic wrap and freeze for up to 2 months. Defrost before serving.