For Vanilla Wafer Pie Crust:
Preheat oven to 350°F. Mix the vanilla wafer crumbs and sugar together by hand. Add the melted butter and mix until wet. Press the crumbs in the bottom of a 9" pie plate and up the sides, bake at 350°F for 8-12 minutes until golden brown, let cool.

For Vanilla Cream Filling:
Place ¼ cup of sugar, Hood® Light Cream and vanilla bean pod and seeds in a medium sauce pot and bring to a boil. Meanwhile, whisk egg yolks, whole egg and ¼ cup of sugar together in a medium bowl and whisk in the cornstarch until smooth.

Once the cream mixture is hot, remove vanilla bean pod and pour a quarter of the hot cream into the egg mix and mix, add another quarter of the hot cream and whisk. Add the egg mix back to the hot cream and place on low-medium heat and whisk continuously until the mixture begins to thicken and bubble. Continue whisking for another 60 seconds then remove from heat and whisk in the butter. Place the cream in a bowl and cover with plastic wrap, the wrap should be directly touching the top of the cream to prevent a skin from forming. Let cool to room temperature.

Whipped Cream Topping:
Combine Hood Heavy Cream, sugar and vanilla extract. Whip briskly with whisk until peaks form.

Pie Assembly:
Slice two to three bananas and place in the bottom of the pie crust creating an even layer. Smooth half of the vanilla cream filling over the bananas and repeat, laying another two or three sliced bananas and smoothing the other half of the vanilla filling over the bananas. Spoon the whipped cream topping in rustic peaks, covering the top layer of vanilla filling. Use the last banana and decoratively slice and arrange on top of the whipped cream just before serving.

By Chef Chris Coombs