Crush the tennis biscuits to breadcrumb texture. Mix through the melted butter.
Press into a baking tin and bake at 180°C for 8 – 10 minutes, or until golden.
Set aside to cool while you make the filling.
Mix 3 tablespoons cornflour with 45 ml milk to make a smooth slurry.
Gently warm up 3 cups of vanilla custard and vanilla extract.
Stir through banana pulp and add the cornflour mixture.
Remove from the heat and pour into the pie casing.
Leave in the fridge to cool.
Slice bananas into 2 cm thick disks.
Sprinkle with castor sugar.
Using a blowtorch, brûlée the tops and leave to cool. Turn them around and repeat on the other side.
Garnish the top of the cooled pie with candied bananas, flaked chocolate and toasted coconut shavings.
Serve with whipped cream and a cup of good coffee.