cup nut crunch topping (such as Fisher Nut Topping)
Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip).
Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.
Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours.
Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).