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Directions

Crust
Mix ingredients and press into pie pan. Bake at 375 degrees for 10 minutes or until light brown. Let cool.

Cream Cheese Layer
Mix softened cream cheese with powdered sugar and vanilla. Fold in of Cool Whip. Spread half on the prepared pie crust.

Caramel and Pecans
Melt caramels and milk. Add toasted nut pieces. Drizzle over cream cheese layer. Then cover with the rest of the cream cheese layer. Chill.

Vanilla Cream Layer
Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks, cream, and milk slightly. To the pot, slowly add the egg yolk/cream/milk mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside and let cool some.

Completing Pie
Cut 2-4 bananas, and cover the chilled cream cheese layer with bananas and the warm vanilla cream. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator until completely chilled.

Whipped Cream
4 oz white chocolate
2.5 C cream

Heat one cup of cream and the white chocolate until chocolate is melted. Cool and chill overnight or to until cold (colder the better).
Whip 1.5 cups of cream to soft peaks, add white chocolate, and beat until stiff peaks. Top Pie. Top with your favorite whipped topping. Garnish with nuts, caramel, sweetened/candied nuts and/or Feuilletine and decorate as desired. Chill 4 hours before servings.