Prehat oven to 350. Grease a 9 inch pie plate.

Place 45 vanilla wafers in food processor and pulse the machine until the cookies are finely crushed. Reserve ¼ cup to top the pie. Mix the remaining crumbs with the melted butter. Firmly press into the pie plate to make a crust. Bake for 10–12 minutes. remove from the oven to cool.

Meanwhile, make the vanilla pudding. In a medium saucepan over medium heat, combine the sugar, floour, and salt. Whisk in the milk and stir constantly with a wooden spoon until the mixture comes to a low boil and becomes thick, about 7 minutes. Reduce the heat to very low. Stir a couple of tablespoons of the hot milk mixture into the egg yolks. Stir the egg yolks back into the hot mixture. Stir constantly until the mixture is thickened to the consistency of pudding, 3 to 4 mminutes. Remove from heat, and stir in vanilla.

Arrange half the banana slices over the crust. Spread about half of the pudding over the bananas. Top with the remaining 20 vanilla wafers. Top the wafers with the rest of your bananas, then finish it off with the remainder of the pudding. Let cool completely in refrigerator.

For the whipped cream:
Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Spread the whipped cream over the pie and sprinkle with the reserved crumbs. Cover with plastic wrap and refrigerate up to one day.

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Tags: banana cream, vanilla pudding