Preheat your oven to 425°F (220°C). Roll out your dough into a 12-inch circle and gently place it into a 9-inch pie plate. Crimp the edges and use a fork to prick the bottom.

Line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment, and return it to the oven for an additional 12–15 minutes until golden brown. Let it cool completely on a wire rack.

Once your crust is cooled, take the bananas and slice them evenly. Arrange the banana slices across the bottom of the crust.

In a mixing bowl, whisk together the two boxes of instant vanilla pudding mix with 2 cups of cold milk. Mix thoroughly until smooth, about 2 minutes. Allow the mixture to sit for 3 minutes—it will thicken significantly.

Gently fold 1 cup of thawed whipped topping into the pudding mixture until fully blended and creamy.

Spread the pudding mixture evenly over the layer of bananas in your cooled pie crust.

Refrigerate the assembled pie for at least 4 hours or overnight if possible.

Before serving, generously top it with the remaining whipped topping and garnish with additional banana slices, a drizzle of caramel, or chocolate shavings.