- 5 cups crumbled snickerdoodle cookies
- 5 Tbsp unsalted butter, melted
- Pinch of salt
- 4 cups whole milk
- 1/8 tsp salt
- 12 egg yolks
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 3 Tbsp cold unsalted butter, cut into pieces
- 1/2 Tbsp vanilla bean paste
- 2 Tbsp creme de banane liqueur (optional)
- 3 ripe bananas sliced into coins 1/4" thick
- Sweetened whipped cream, for serving
To make the crust, in the bowl of a food processor fitted with the blade attachment, add cookies and pulse until fine crumbs form. Add butter and salt and pulse to combine. Pour into a 9” pie pan and flatten evenly on bottom and up sides of pan. Place in freezer.
To make the filling, in a heavy saucepan over medium-high heat, add milk and salt and bring just to a boil. In a large bowl, combine egg yolks and sugar. Using a whisk, add 2 cups of hot milk mixture to eggs and stir to combine. Add cornstarch and whisk to combine. Add yolk-milk mixture back into hot milk mixture and continue to stir.
Cook over medium heat, whisking constantly, until mixture boils and begins to thicken. Reduce heat to medium-low and cook, stirring, about 5 minutes more, until mixture is thick and looks like a custard. Remove from heat. Add butter, vanilla, and banana liqueur, if using. Transfer to a bowl set over a larger bowl filled with ice water. Let cool, stirring often, about 10 minutes.
Fold bananas into custard. Pour custard into chilled pie crust. Cover with plastic wrap, gently pressing plastic wrap against surface to prevent a skin from forming. Refrigerate for 2 hours. Serve topped with sweetened whipped cream.