Preheat the oven to 350 degrees F.
Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
Caramel Sauce:
Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. Yield: 3 cups.
Vanilla Pudding:
In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4714.84 Kcal (19740 kJ)
Calories from fat	1944.79 Kcal
		% Daily Value*
Total Fat	216.09g	332%
Cholesterol	1607.23mg	536%
Sodium	1759.13mg	73%
Potassium	3389.09mg	72%
Total Carbs	645.69g	215%
Sugars	525.14g	2101%
Dietary Fiber	13.56g	54%
Protein	77.06g	154%
Vitamin C	39.4mg	66%
Vitamin A	0.8mg	28%
Iron	6mg	33%
Calcium	1305.9mg	131%

Amount Per 100 g
Calories	221.25 Kcal (926 kJ)
Calories from fat	91.26 Kcal
		% Daily Value*
Total Fat	10.14g	332%
Cholesterol	75.42mg	536%
Sodium	82.55mg	73%
Potassium	159.04mg	72%
Total Carbs	30.3g	215%
Sugars	24.64g	2101%
Dietary Fiber	0.64g	54%
Protein	3.62g	154%
Vitamin C	1.8mg	66%
Iron	0.3mg	33%
Calcium	61.3mg	131%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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