from the kitchen of Southern Art in Atlanta, Georgia
3 cups heavy cream
2 teaspoons vanilla paste
1 cup white chocolate
2 cups milk
5 tablespoons butter
½ cup sugar
1 teaspoon vanilla paste
1 ½ tablespoons crème de banane
4 ounces egg yolks
4 tablespoons cornstarch
2 bananas, thinly sliced
½ cup butter, melted
3 cups Nilla Wafers, crushed
For Vanilla Chantilly cream, bring cream and vanilla paste to a boil in a saucepan. Pour mixture over white chocolate to melt. Cool mixture overnight.
For filling, boil milk, butter, sugar, vanilla, and crème. Temper in yolks and cornstarch. Bring mixture back to a boil. Strain and cool.
For crust, preheat oven to 350 degrees. In a bowl, add melted butter to the crushed wafers. Push crushed cookie mixture evenly into a pie pan and bake for 8 minutes. Remove from oven and allow to cool. Once cooled, layer the sliced banana in the bottom and top with filling.
Whip cooled Chantilly cream mixture to form soft peaks. Top filled pie evenly with Chantilly. Slice, serve, and enjoy!