Preheat oven to 375. Spray pie pan with olive oil spray and make Crust by adding cookies to food processor or blender and pulse until fine. Add in melted butter and blend again. Press the cru/st mixture into the bottom of the pan until even all the way around. I use a flat-bottom cup or a metal spoon to help. Bake in the oven for 13-15 minutes. Once done remove and let cool before adding filling.
Combine sugar, cornstarch and sea salt in a medium saucepan. Whisk in milk and heavy cream and cook over medium heat stir continuously until bubbling and thick
In a large bowl whisk yolks. Pour in the milk mixture slowly while whisking. Once fully incorporated return to saucepan and cook over medium heat until returns to boil.
Remove from heat. Add in vanilla and butter. Whisky until butter cubes are fully dissolved and incorporated. Slice 2 large bananas on top of the cooked and cooled crust. Pour filling mixture into pie pan over bananas and let cool on the counter for 45 minutes.
Press plastic wrap onto the top of the custard filling. Fully covering. Place in the fridge for 4 hours or overnight.
Once the pie is ready to serve make whipped topping. In a large bowl whisk add together cream and powdered sugar with a hand mixer on medium-high until peaks form. Spread onto pie and sprinkle top with additional banana slices and cookie crumbles if desired. Serve and Enjoy!
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