In medium saucepan, combine sugar, corn starch and salt; whisk in half & half. Cook over medium heat, whisking constantly, until bubbly; continue cooking 2 minutes, whisking constantly. Remove from heat.
Whisk small amount of sauce into egg yolks to temper them; whisk egg mixture into sauce; continue cooking 2 minutes, whisking constantly. Remove from heat and whisk in vanilla. Cool completely, stirring occasionally (about 1 hour).
Meanwhile, in medium bowl, combine crushed cookies and butter; transfer to a 9-inch pie plate; press into bottom and up sides. Bake in a preheated 350°F oven 6-8 minutes. Cool completely.
Place 2/3 banana slices on bottom and sides of pie crust. Layer with ½ the custard, remaining banana slices and remaining custard; refrigerate several hours or until set. Sprinkle with toasted almonds and dollop with whipped cream before serving.
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