Instructions

VANILLA WAFER CRUST

1. Adjust an oven rack to the center position and heat oven to 325 degrees. In a food processor, process vanilla wafers and sugar for about 30 seconds until they have formed fine crumbs. Sprinkled melted butter over top and pulse about 5 times to combine.
   
2. Pour out mixture on to a 9-inch pie plate and using the bottom of a measuring cup, press the crumbs into an even layer on the bottom and sides of the pie plate. Bake for about 18 minutes or until the crumbs start to brown. Let pie crust cool on a wire rack.

BANANA CREAM

1. Peel and slice 2 bananas about ½ inch thick. In a medium saucepan, melt 1 tablespoon butter over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half and half and bring to a boil for about 30 seconds. Remove from the heat and let sit for 40 minutes.
   
2. In a large bowl, whisk together the sugar, egg yolks and salt until combined. Add in cornstarch and whisk. Pour the cooled half and half mixture through a sieve over the egg yolk mixture, being sure not to press on the bananas. Whisk to combined and toss out cooked bananas.
   
3. Transfer mixture to a medium saucepan and attach a candy thermometer to the saucepan. Cook mixture over medium heat, whisking constantly until the mixture reaches 180 degrees, about 4 to 6 minutes. Remove from the heat and whisk in vanilla and the remaining 3 tablespoons butter. Set a sieve over a bowl and pour the filling through it to remove any clumps that may have formed. Place a piece of plastic wrap directly on top of the filling and chill in the refrigerator for about 1 hour.
   
4. Peel and slice 2 bananas about ¼ inch thick and toss with orange juice. Give the filling a quick whisk then spread half of the filling on top of the cooled vanilla wafer crust. Arrange the sliced bananas on top of the filling and spread the remaining filling on top of the bananas. Place a piece of plastic wrap on top and refrigerate until the pie has set, about 5 hours and up to 24 hours.
   

WHIPPED CREAM

1. Right before serving, prepare the whipped cream. In the bowl of a stand mixer, with the whisk attachment attached combine the sugar, salt, cream and vanilla extract. Beat on medium speed for 1 minute, then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes.
2. For piping the whipped cream, fit 2 piping bags with piping tip #1M and #32 and fill bags with whipped cream. Pipe rosettes and stars around the edge of the pie. Sprinkle pearl dragees over the top and serve. If you don’t have piping tips, you can spread the whipped cream on top instead.