1. In a 3 qt. saucepan, stir together sugar, cornstarch, salt and milk, over medium heat, until it begins to bubble.  Reduce heat, continuing to stir and cook for 2-3 minutes longer.  Whisk a few tablespoons of the hot filling into the lightly beaten eggs, return the mix to the pot, and bring to a gentle boil, continually stirring for an additional 2-3 minutes.

2. Remove filling from heat.  Stir in cuts of butter and vanilla.  Transfer to a bowl and press plastic wrap onto the surface of the custard to prevent a film from forming, refrigerate, covered until cool.

3. Spread half of the cooled custard into the graham cracker crust.  Distribute the sliced bananas across the layer of custard, and then add the remaining custard over them, smoothing out the top.

4. Beat the heavy whipping cream and powdered sugar in a chilled mixing bowl, until soft peaks form.  Spread topping over the pie, and refrigerate until fully cooled, and ready to serve.

5. While the pie is cooling, place the vanilla wafers and chosen nuts into an electric food chopper, and pulse a few times to create a coarse mix.  Heat a non-stick fry pan over medium heat, and toast the wafer/nut mix to your liking.  Stir in the butter, and once melted, add the brown sugar, stirring to ensure an even coating.  Allow to cool.

NOTE: If desired, you can add some additional brown sugar and a small amount of bourbon to flavor the crunch.

Prior to serving the cooled pie, sprinkle the cruch evenly across the top, as pictured.

ENJOY!!  :o)