Homemade Banana Creampie

Crust:
1. Preheat your oven to 350°F.
2. In a big bowl, mix together Nilla wafer crumbs, salt, and melted butter until well combined.
3. Press the mixture into a 9” pie plate, making sure to cover the bottom and sides evenly.
4. Bake the crust for 8-9 minutes until it turns a light brown color.
5. Once done, take it out of the oven and let it cool completely before moving on to the next step.

Filling (Custard):
1. In a medium-sized saucepan (not on heat yet), whisk together sugar, cornstarch, and salt.
2. Add the eggs one by one, then add the egg yolks, whisking until smooth.
3. Pour in the milk and heavy cream while whisking constantly.
4. Place the saucepan over medium heat and bring the mixture to a low simmer, while still whisking constantly. You'll notice the custard thickening as it bubbles.
5. Let it simmer for 1 minute, continuing to whisk constantly. (TIPS: as soon as it starts to bubble, set your simmer for 1 minute, overcooking the custard will result in a rubbery filling)
6. Remove from heat and stir in the butter and vanilla extract. Let it cool for 5 minutes.

Assembly:
1. Take one banana, slice it in half, and save one half for later.
2. Peel the remaining 2.5 bananas and slice them.
3. Place the banana slices at the bottom of the cooled pie crust.
4. Pour the custard over the bananas through a fine mesh sieve to ensure a smooth filling.
5. Spread the custard evenly.
6. Cover the custard with plastic wrap pressed directly onto the surface to prevent a film from forming.
7. Chill the pie in the fridge for 2 hours until the custard is cool and set.

Final assembly:
1. In a large bowl, beat heavy cream, plain Greek yogurt (if using, or sour cream), powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe the whipped topping over the cooled custard.
3. Slice the remaining banana half and place the slices on top of the whipped topping.
4. Slice the pie and serve. Enjoy your delicious banana cream pie!