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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Set aside 20 of the cookies.
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3
Add the remaining cookies to a food processor and pulse 8 to 10 times, or until theyre coarsely crushed (you should have about 2 1/2 cups of crumbs).
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4
Transfer the crumbs to a small bowl and add the melted butter.
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5
Stir until blended.
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6
Firmly press the crumb mixture onto the bottom, up the sides, and onto the lip of your pie dish.
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7
Bake the crust until its lightly browned, about 10 to 12 minutes.
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8
Remove to a wire rack and cool thoroughly, about 30 minutes.
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9
Keep the oven at 350 degrees F.
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10
Add the sugar, flour, eggs, yolks, and milk to a small, heavy-bottomed saucepan; whisk to combine.
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11
Cook over medium-low heat, whisking constantly, until it reaches the thickness of chilled pudding, about 8 to 10 minutes.
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12
The mixture will just begin to bubble, and should be thick enough to hold soft peaks when you lift the whisk from the pan.
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13
Remove from the heat and stir in the vanilla.
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14
Set aside.
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15
Arrange the banana slices evenly over the bottom of the cooled crust.
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16
Spread half of the warm filling over the bananas and top with the 20 reserved cookies.
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17
Spread the remaining filling over the cookies (dont worry if it seems like theres too much fillingit should rise about 1/4 inch higher than the crusts top edge).
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18
With a hand-held mixer or in the bowl of a stand mixer fitted with the whisk attachment beat the egg whites on high speed until theyre foamy, about 2 minutes.
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19
Add the sugar 1 tablespoon at a time, beating until stiff peaks form and the sugar has dissolved, to form a meringue.
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20
Spread the meringue evenly over the pie filling and all the way to the rim of the crust, making sure theres no gap around the edges.
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21
Bake until the meringue topping is golden brown, about 10 to 12 minutes.
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22
Remove to a wire rack until completely cool, about 1 hour.
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23
Transfer to the fridge to chill thoroughly, at least 4 hours.
