In a bowl, combine the cookie crumbs and the melted butter.

The mixture should resemble wet sand.

Press firmly into a 9 inch pie pan with your hand or the bottom of a glass.

Chill while you prepare the filling.

In a medium saucepan melt 1 tablespoon of butter on medium heat.

Peel and cut 2 of the bananas into 1/2 inch slices and add to the saucepan.

Cook for 3-4 minutes until the bananas have begun to soften.

While whisking continually, slowly drizzle in the half and half and continue whisking until completely incorporated.

Bring to a boil.

Cook for 1 minute and remove from heat and cover.

Allow the mixture to cool, about 1 hour before using.

Using a fine mesh strainer or kitchen sieve, strain the half and half mixture into a bowl.

Do not press down on the bananas.

Discard bananas.

In a bowl whisk together the sugar, egg yolks, and salt.

Whisk in the cornstarch.

Slowly, while whisking, drizzle in the strained half and half mixture to the yolk mixture.

Place the mixture into a medium saucepan and cook for 7-9 minutes, whisking constantly until the custard is warmed throughout and reaches 180 degrees.

The custard should be thick! Stir in the remaining 3 tablespoons of butter and the vanilla extract.

Transfer the custard into a bowl and allow to cool for at least 1 hour.

Slice the remaining 3 bananas into ½ inch slices and toss with orange juice.

Pour half of the custard onto the prepared crust and top with sliced bananas.

Pour the remaining custard over the bananas.

Top with whip cream and drizzle with salted caramel.

Refrigerate for 4-6 hours before serving.

Refrigerate a metal bowl for 15 minutes before using.

In a cold metal bowl, combine heavy cream, sugar and vanilla extract.

Beat for 45 seconds on low speed and then add in the banana pudding mix.

Increase to high speed for 3 minutes or until stiff peaks begin to form.