Elisa, I'd suggest the following: Make the crust, cool, and store it wrapped in plastic wrap at room temperature (in its pan). Make the pastry cream filling, cool, and refrigerate with a sheet of plastic wrap on top, to prevent a skin from forming. On Thursday morning, slice bananas into the pie crust, and spoon in the pastry cream filling. The top of the pie won't be perfectly smooth, but a layer of whipped cream will easily hide all sins! I suggest this because this pie isn't freeze-able; it would turn very watery as it thawed. And if you made the pie today and stuck it in the fridge, by Thursday the bottom crust would be soggy and the bananas would be brown and quite unattractive. Good luck - PJH

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