Preheat oven to 350˚F. Reserve one tablespoon of cookie crumbs for garnish, if desired. Combine the remaining cookie crumbs, granulated sugar, and melted butter in a small bowl. Press onto the bottom and up the sides of a 9-inch pie pan.

Bake the crust at 350˚F for 5-7 minutes. Cool completely.

Whisk together the sugar, cornstarch, and salt in a saucepan.

In a separate bowl, whisk together the milk and egg yolks. Slowly whisk the milk mixture into the sugar mixture in the saucepan.

Cook medium heat, stirring constantly until the mixture comes to a boil. Boil for one minute, stirring constantly.

Remove from heat. Add the butter and vanilla extract. Stir until combined. Cool the pudding by placing the pot in a bowl of ice water or in the refrigerator.

Slice three bananas into the cooled pie crust.

Top with the cooled banana cream pie filling. Chill in the refrigerator for 4 hours or until firm.

Top with whipped cream and garnish with banana slices and cookie crumbs.