In a 2-quart saucepan, mix the sugar, cornstarch, salt, evaporated milk, and whole milk. Cook over medium heat, stirring constantly until mixture thickens and boils for 1 minute. Remove from the heat.
To temper the eggs, slowly pour half of the hot pudding into the egg yolks in a mixing bowl, whisking constantly until completely incorporated. Then return the egg mixture to the saucepan with the other half of the pudding and continue to cook on medium heat until it reaches the boiling stage again.
Add cream cheese and mix thoroughly with an electric hand mixer. It will dissolve the cream cheese better and make the pudding lighter and creamier.
Remove from the heat and add the vanilla and butter. Keep using the mixer until all is blended.
Let the pudding stand for about 15 minutes, but while it’s still warm, pour half of the pudding into the pie shell. Add a layer of bananas. Then pour the remainder of the pudding on top.
To make the whipped cream: Pour the whipping cream into a chilled glass or metal bowl and beat until soft peaks form. Gradually add powdered sugar until all has been blended. Then slowly add the vanilla until it has also been blended. The mixture should have stiff peaks.
When the pie has completely cooled, top with fresh whipped cream and garnish with sliced almonds. The whipped cream can be piped through a pastry bag for added effect.