• Preheat oven to 350F degrees. Spray a 9-inch pie plate with nonstick spray.

For the crust:

• Place 45 of your vanilla wafers into food processor and pulse until cookies are finely crushed (reserve ¼ cup of the crumbs to use on top of the pie later.)
• Mix crumbs with melted butter.
• Firmly press into prepared pie plate.
• Bake for 10-12 minutes and then remove to cool.

For the pudding:

• In a medium saucepan over medium heat, combine the sugar, flour, and salt.
• Whisk in the milk and whisk constantly until the mixture comes to a low boil and becomes thick (about 7-10 minutes.)
• Reduce the heat to low.
• In the bowl that you have your egg yolks in, add a couple of tablespoons of the hot milk mixture (this will keep your eggs from scrambling.)
• Add egg mixture to pot and stir constantly until mixture is thickened to the consistency of pudding (about 3-4 minutes.) You may need to turn your heat up slightly to achieve this.
• Remove from heat and stir in vanilla.

To assemble:

• Arrange half the banana slices over the crust.
• Spread half of the pudding mixture over the bananas.
• Top the pudding with the remaining 20 vanilla wafers you set aside earlier
• Top the wafers with the rest of the bananas, then finish it off with the remaining of the pudding.
• Place in the fridge to cool completely.

For the whipped cream:

• Using an electric mixer, beat the heavy cream, sugar, and vanilla until soft peaks form.
• It helps if your bowl and your whisk are VERY cold.
• Spread the whipped cream over pie and sprinkle with the reserved crumbs.