****If you find your filling is not thickening, add more cornstarch, the recipe initially did not call for enough, I had to add more. It'll stay kind of soupy if the corn starch ratio is off.

First make your crust, combine all your crust ingredients minus the butter into your food processor. And crush them up.

Now once they are all finely grounded up. Pour them into a mixing bowl, add your melted butter and combine. It should clump together. Once it's all mixed, start pushing your crust into a pie dish. You can use 10 inch pan dish.

Once your pie crust is all formed onto the dish. Bake it in the oven at 350 for 5 minutes. After that, take it out and set aside.

Dice up your bananas and place them on your crust.

Combine your dry ingredients first and then your wet ingredients (minus the butter and vanilla). Whisk it together and pour into a saucepan, allow this to simmer. Make sure you don't use a high heat. You don't want to burn this. You can also use cream in lieu of milk if you want.  After about 5 minutes of stirring, add your melted butter and vanilla. Continue to stir, the pudding filling should start to thicken. If it is still too watery, add more cornstarch (just remember to dissolve it with some cold water first).

Once the filling is nice and thick, pour it over the bananas and the crust.

Put it in the fridge and allow it to set and firm up. When you are ready to serve about 2 hours before put your Nilla Wafers on. This will allow them to get kind of soft.