Banana Cream Pie with Vanilla Wafer Crust

Place a rack in the center of the oven and preheat the oven to 350°F (175°C). Spray a 9-inch (23 cm) deep pie pan with nonstick cooking spray.

In a medium bowl, combine vanilla wafer crumbs and brown sugar. Add the melted butter and mix with a spatula or your hands until the mixture is evenly moistened.

Pour the mixture into the prepared pie pan. Starting at the sides, use your fingers or the bottom of a measuring cup to gently press the crumbs to the edges of the pan in an even ¼ inch (6 mm) thick layer. Don’t pack them too firmly: press until the crumbs hold together. Next, lightly press the remaining crumbs into the bottom of the pan, using the same light pressure and keeping the layer about ¼ inch (6 mm) thick. Use the back of a spoon to gently round the seam where the bottom meets the sides. Leaving this area a little thicker helps the crust hold together and slice cleanly.

Bake for about 10 minutes, until lightly browned and fragrant. Leave to cool on a rack. (The crust can be made up to 3 days in advance, wrapped tightly in plastic and stored at room temperature.)

Combine the sugar, cornstarch, and salt in a medium, heavy saucepan and whisk gently to combine.

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow, steady stream, whisking until smooth. Cook over medium-high heat, whisking frequently, until the mixture begins to bubble and thicken, 5 to 7 minutes. Immediately reduce the heat to a simmer and cook, whisking constantly, especially around the edges, for another minute. (Whipping constantly prevents burning and prevents eggs from scrambling.)

Remove from heat, add vanilla, butter and bourbon (if using); whisk until butter is completely melted and mixture is smooth.

Let the cream cool for a minute or two, then start assembling the pie. (If you must move away and can’t assemble immediately, press a piece of plastic wrap directly onto the surface to prevent a skin from forming.)

Cut enough banana slices to cover the bottom of the cooled crust. Give the custard a quick whisk, then pour half over the bananas. Add another layer of banana slices, whisk the remaining custard again to smooth it and pour it over. Cover immediately with plastic wrap to prevent a film from forming and refrigerate for at least 3 hours or overnight, until completely set.

Up to a few hours before serving, place the heavy cream in a mixing bowl. Using a stand or hand mixer, whisk on medium-low speed until the whisk or beaters begin to leave streaks. Add the sugar and continue to whip until the cream reaches medium, silky peaks. (Go slowly toward the end; if it seems grainy, it’s too whipped.)

Spread the whipped cream over the chilled filling, swirling decoratively and leaving some of the pudding visible around the edges. Refrigerate until ready to serve.

Just before serving, garnish with banana slices and sprinkle with crushed vanilla wafers. Cut the slices with a hot, dry knife, wiping them between cuts.