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Directions

Crust:

Melt butter.  With a food processor grind cookies to a crumb.  Pour crumb into a bowl, pour in melted butter and fluff together.  Place 1.5 to 2 cups of crumb into a 9″ deep pie pan, with the back of a spoon form a crust in the pan. With a second pie pan, place the second pan on top of the pie with the crumb.  Press the second pan into the crumb to form a crust.  Bake at 350 degees for 6 minutes.

Two Part Filling:

With a medium sauce pan slowly heat cream, milk, sugar and cornstarch using medium to high heat. Stir constantly to keep the mixture from burning.  Heat and stir until the mixture simmers.  Remove from heat, add 2 or 3 tbs of the cream milk mixture to the egg yolks to temper the eggs.  Stir add 2 more tbs and stir, pour egg mixture into the balance of the cream milk and return to the heat.  Stir constantly and warm till the mixture boils, heat until the mixture thickens.  Remove from the heat, pour in a bowl, place pastic wrap directly on top of the cream so a skin will not form and let cool in the frig.  Mixture will become very thick.

Once cream has cool remove from the frig.  Whip heavy cream to stiff peaks.  In a stand mixer, add pastry cream and half the whipped cream, banana emulsion and with a wisking whip blend everything together.  If still a bit thick add a bit more cream and whip until you have bavarian cream light and fluffy but can hold a slice.  

Fill pie 1/2 full, add fresh bananas, fill the balance of the pie and top with sweetened whipped cream or meringue.