Preheat oven to 350 degrees.

Pulse the vanilla wafers in a food processor until they are crumbs. Add the melted butter and pulse until combined.

Press the mixture into an 9-inch pie dish. Bake until golden brown, 12-15 minutes. Let cool.

In a small saucepan, melt the butter over medium low heat. Continue to cook, stirring occasionally until the butter turns light brown in color. Set aside to cool.

In a medium saucepan, heat the milk, sugar, cinnamon and salt until steaming, stirring to dissolve the sugar. Meanwhile, whisk together the egg yolks and cornstarch in a large bowl. Slowly add the hot milk mixture while whisking constantly.

Pour the mixture back into the saucepan and return to medium heat. While whisking continuously, cook until the custard thickens, about 5 minutes. Remove from heat and add the vanilla and bourbon. Whisk in the browned butter.

Pass the pastry cream through a mesh strainer to remove any lumps and chill completely in the fridge for at least 2 hours and up to 5 days. Once chilled it will be very thick.

Whip the heavy cream to soft peaks. Slowly add the sugar and bourbon and whip to stiff peaks. Gently fold half of the whipped cream into the banana pastry cream.

Spread a thin layer of pastry cream over the bottom of the pie crust. Add a layer of sliced bananas and then cover with the remaining pastry cream. Top with remaining whipped cream. Let chill for at least 1 hour in the fridge or overnight for best flavor. If desired, top with more banana slices right before serving.