Cream all ingredients together and press firmly into a 9-inch greased pie pan. Bake at 350°F for 15 minutes or until light golden brown. Cool completely.
Bring milk to a boil. In a bowl whisk cornstarch, sugar, salt and eggs together. Temper egg mixture with milk. Return to stove top and cook, scraping bottom of pot with spoon to prevent burning. Cook until it boils for 2 minutes. Turn off heat and stir in butter and vanilla. Assemble immediately.
Pour 1/3 of creeam filling into pie shell, then put a layer of sliced bananas on top. Pour 1/3 of cream over that, then another layer of sliced bananas. And finally, pour remaining cream to form top layer. Chill 3-4 hours.
Whip Cream Topping:
Begin whipping cream with a hand mixer. When cream starts to form peaks, add powdered sugar and vanilla.