How to Make It
VANILLA WAFER PIECRUST
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.
Press crumb mixture into a 9 ½ -inch deep-dish pie plate.
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).
BANANA CREAM PIE
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.
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.
Tip: Be sure to whip the cream until just stiff before topping the pie so that it will slice beautifully.
The Southern Pie Book (2013; Time Inc. Books)