Preheat oven to 350°F.

Spray a 9” pie dish with nonstick cooking spray; set dish aside.

Using a medium mixing bowl, add vanilla wafer crumbs, brown sugar and butter; stir until well combined.

Press mixture firmly into bottom and sides of the prepared pan. (Tip: A flat bottomed glass is helpful for this step.)

Bake for 10 minutes.

Remove pan from oven and let cool to room temperature.

Meanwhile, using a medium heatproof bowl, whisk together the sugar, flour, cornstarch, salt and eggs; set mixture aside.

Using a medium saucepan, and the milk and place over medium heat. Heat, stirring occasionally, until milk begins to boil.

Remove pan from heat and gradually pour the hot milk into the egg mixture, whisking constantly while you pour.

Once fully combined, transfer the filling back into the saucepan. Place saucepan over medium heat until mixture begins to boil. (Note: Stir the mixture constantly at this stage to prevent it from burning.)

As soon as mixture begins to boil, remove it from the heat and stir in the butter and vanilla.

Pour half of the filling on top of the baked pie crust. (Tip: The crust doesn’t need to be completely cool.)

Spread the sliced bananas evenly on top of the filling and then pour the remaining filling on top of the bananas.

Press parchment paper or plastic wrap directly to the surface of the filling; refrigerate overnight.

Using the bowl of a stand mixer, add all of the ingredients and stir until well combined.

Place bowl over a saucepan filled with 1” of simmering water. (Note: Make sure the bottom of the bowl does not touch the water.)

Whisk gently but often until mixture reaches 160°-165°F, approximately 6-8 minutes.

Transfer bowl to the stand mixer fitted with the whisk attachment. Whip on high speed for 2-3 minutes, or until stiff peaks form.

Remove the pie from the refrigerator and discard parchment paper or plastic wrap. Spread meringue over filling, making sure that the meringue is touching the crust all the way around the pie. Use a spoon or an offset spatula to gently create swirls on the surface of the pie.

Preheat oven broiler to high heat. Broil for 1-2 minutes, or until meringue is golden brown. (Tip: You might need to rotate pie every ~30 seconds to ensure the meringue browns easily. Alternatively, you can use a torch instead of the broiler. Just sweep the torch back and forth ~2” from the top of the pie until meringue is well browned.)

Slice pie into wedges using a wet knife; clean knife in between slices.

Serve immediately. (Note: Topped pie can be refrigerated up to 4 hours before the meringue begins to weep.)