Step 1

Spray a 9x3" cheesecake pan or springform mold with a non-stick baking spray. Set aside.

Step 2

Place the vanilla wafers and powdered sugar in the bowl of a processor. Process to make crumbs.

Step 3

Remove to a bowl and add the melted butter.  Stir with a fork until all of the crumbs are uniformly coated.

Step 4

Press the crumbs evenly and firmly into the bottom of the pan.

Step 5

Place he butter, sugar, and corn syrup into a heavy saucepan, over a low heat, stirring all the time until the sugar has dissolved and it comes to a rapid boil

Step 6

Add the condensed milk and bring back to a rapid boil for about a minute or two, whisking all the time until thickened and golden. Remove from the heat and add the vanilla.

Step 7

Spread the toffee over the base and bring to room temperature. This may be made a day or two ahead and refrigerated if desired. Bring to room temperature before adding the bananas.

Step 8

Combine 1/2 cup cream, cornsyrup and butter in a small saucepan.  Heat until the butter melts cut do not let it boil.  It should be steamy hot but not boiling.

Step 9

Remove from the heat and submerge the chocolate.  Wait for 2 minutes the gently whisk until smooth.  Set aside at room temperature until thickened.  This may take several hours.

Step 10

This may be made several days ahead and refrigerated. Bring to room temperature to use.

Step 11

Whip the remaining 1/2 cup cream to medium stiff peaks and fold into the chocolate mixture.

Step 12

Slice the bananas thickly and cover the toffee. Press them into the toffee lightly.

Step 13

Spread the chocolate mousse layer over the bananas.

Step 14

Sprinkle heavily with the brickle and refrigerate to set.

Step 15

Dissolve the coffee in the vanilla. Add all of the ingredients to the bowl of a mixer. Beat on medium until it begins to thicken, then raise it a bit higher and beat until stiff peaks form.

Step 16

Fit a piping bag with a #6 open star tip and pipe a wide border around the edge of the pie.

Step 17

Store the pie in the refrigerator for a day or two. Set it out at room temperature for 20 to 30 minutes before serving for the best taste.