Step 1

VANILLA WAFER PIECRUST

Step 2

Preheat over to 350˚. Process cookies in a food processor 30 seconds to measure 1 ½ cups fine crumbs. Add sugar and salt; pulse 3 times. With processor running, pour butter through food chute; process until blended.

Step 3

Press crumb mixture into a 9 ½ -inch deep-dish pie plate.

Step 4

Bake at 350˚ for 10 to 12 minutes or until golden brown. Remove from over to a wire rack, and cool completely (about 30 minutes).

Step 5

BANANA CREAM PIE

Step 6

Whisk together sugar and cornstarch in a heavy saucepan. Whisk together half-and-half eggs. Gradually whisk egg mixture into sugar mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Add butter, vanilla, and salt, stirring until butter melts. Place pan in ice water; whisk custard occasionally until cool.

Step 7

Cut bananas into ¼-inch slices; arrange slices over bottom of cooled curst. Spoon custard over bananas. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 4 hours or until set. (Filling with thicken as it chills.) Top with Whipped Cream.

Step 8

Tip: Be sure to whip the cream until just stiff before topping the pie so that it will slice beautifully.