Banana Pudding Pie

Crust:
2 cups vanilla wafer cookies (about 1 1/4 cups crumbs)
1/4 cup granulated sugar
4 Tablespoons unsalted butter -- melted
Filling:
2 cups heavy cream
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 ripe bananas -- (2 to 3)
For The Topping:
1 cup heavy cream -- chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 325° F.

To Make The Crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch pie pan. Press the crust evenly into the bottom and up the sides. Bake until set, about 8-10 minutes. Cool completely on a wire rack, or overnight
.
To Make The Filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar and vanilla. Over medium-low heat, cook, whisking continuously, until mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place plastic wrap directly onto the surface of the pudding and place in the refrigerator and cool completely, at least two hours or overnight.
Assembly: Spoon half the cooled pudding evenly over the bottom of the crust. (My pudding was very thick, so I thinned it out slightly with a little milk prior to assembling the pie). Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To Make the Topping: In the large bowl, place the cream, sugar, and vanilla. Beat with an electric mixer until soft peaks form (You want the cream stiff enough to hold it's shape but not over whipped or it will curdle.) Spoon or use a pastry bag to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours or overnight. Before serving garnish with extra vanilla wafers or bananas, if desired.


NOTES : I usually do my cream pies in the microwave. Check out Mom's Cream Pie in this blog.