Instructions: Mix together the two crust ingredients in a bowl, then press the mixture into a 9-inch pie tin. Refrigerate 5 to 10 minutes, place into 350 degrees oven, and bake 10 minutes or until golden.

Vanilla Pudding: In a medium bowl, combine yolks, sugar and cornstarch. With the tip of a paring knife split the vanilla bean and scrape the inside and whisk into egg mixture. Add the cream and milk. Place the bowl over a pot of boiling water (a double boiler) and stir the mixture occasionally until it thickens, about 10 minutes. Remove bowl from heat and stir in vanilla extract. Set aside.

Meringue: In a bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Add the granulated sugar and whip on high speed until the whites become stiff and glossy.

To assemble: Arrange banana slices in an even layer on the bottom of the pie shell. Pour 1/2 of the vanilla pudding over the bananas. Arrange approximately 1 cup whole vanilla wafers over the bananas and then top with remaining pudding. Chill in the refrigerator for 10 to 15 minutes.

Remove pie from refrigerator, and with a spoon, dollop the meringue on top to form peaks over the entire pie, covering all of the pudding. Bake pie at 400 degrees for 8 to 10 minutes or until peaks are golden.

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