Southern Banana Pudding Pie

• 5 tablespoons Crisco(R) Pure Organic Coconut Oil
• 1 1/4 cups vanilla wafers finely crushed
• 7 tablespoons sugar divided
• 2 cups whole milk
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 egg yolks
• 1 1/2 teaspoons vanilla extract
• 2 bananas large ripe, sliced
• 16 vanilla wafers plus additional for garnish
• 1 cup heavy cream
• 2 tablespoons powdered sugar

1. HEAT oven to 350u0b0F. Microwave 1/4 cup coconut oil in medium microwave-safe bowl 25 seconds or until melted. Stir in crushed vanilla wafers and 1 tablespoon sugar until evenly moistened. Press into 9-inch pie plate to form a crust. Bake 10 minutes. Cool completely.
2. WHISK remaining 6 tablespoons sugar, milk, cornstarch and salt in medium saucepan until smooth. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 1 minute. Remove from heat. Whisk egg yolks in small bowl. Add 1/4 cup hot filling to yolks, stirring constantly. Return egg yolk mixture to saucepan. Bring to a simmer over low heat, stirring constantly. Remove from heat. Stir in remaining 1 tablespoon coconut oil and vanilla.
3. ARRANGE bananas in crust. Pour filling over bananas. Arrange wafers over filling. Chill 2 hours or until firm. Beat cream and powdered sugar in large bowl with mixer on high speed until stiff. Spread over top of pie. Garnish with vanilla wafers, as desired.

coconut oil, vanilla wafers, sugar, milk, cornstarch, salt, egg yolks, vanilla, bananas, vanilla wafers, heavy cream, powdered sugar

Taken from www.yummly.com/recipe/Southern-Banana-Pudding-Pie-1990287 (may not work)