Banana Pudding Pie

Ingredients

• 1 tablespoon powdered sugar 
• 5 tablespoons cornstarch 
• 6 large egg yolk 
• 0.7 cup cup heavy whipping cream 
• 1 cup cup heavy whipping cream 
• 60  vanilla wafers 
• 3 large banana 
• 1 pinch salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 0.3 cup butter unsalted melted
• 1 tablespoon butter unsalted
• 1 tablespoon vanilla extract 
• 1.5 cups milk whole

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap
• stove

Directions

1. Make crust: Preheat oven to 350F. Mist a 9-inch pie plate with cooking spray. Pulse Nilla wafers and sugar in a food processor until ground and combined.
2. Add butter; pulse until crumbly and evenly moistened. Press into pie plate.
3. Bake until edges are golden, about 10 minutes.
4. Let cool completely on a wire rack.
5. Combine milk, cream and 1/2 cup sugar in a heavy-bottom saucepan. Set over medium-high heat and bring just to a gentle boil, stirring to dissolve sugar. In a medium bowl, whisk cornstarch, salt and remaining 2 Tbsp. sugar; add egg yolks and whisk until smooth. When milk mixture just begins to boil, remove from heat and slowly drizzle about 1 cup into egg yolk mixture, whisking vigorously. Stir that back into pan and return to stove. Lower heat to medium and cook, stirring constantly, until custard thickens and comes to a boil. Boil gently for 1 minute, then remove from heat and stir in butter and vanilla until melted and smooth.
6. Cut 2 bananas into 1/4-inch-thick slices and spread over bottom of crust. Mash remaining banana with a fork and stir into custard. Spoon custard into crust and smooth top. Cover with plastic wrap, gently pressing wrap directly onto custard surface to keep a skin from forming. Refrigerate until completely cool and custard has firmed, at least 3 hours.
7. Just before serving, whip cream and confectioners' sugar until soft peaks form.
8. Remove plastic wrap and spread whipped cream over top of pie.