Pie Crust: Combine the melted butter and the crushed vanilla wafers together.
Firmly pat into the sides and bottom of a pie pan. Pre-cook at 350 degrees for 5 minutes.
In a saucepan, combine the sugar, flour, and salt. Gradually add the milk while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Temper the eggs by stirring a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked piecrust and top with pudding mixture. Bake at 350 degrees for 12 to 15 minutes.
Chill for an hour and top with whipped cream and shaved chocolate when serving. Use a small container of whipping cream, a couple of tablespoons of powdered sugar to whip your own cream
