If making a pastry crust, preheat the oven to 425°F. Roll the pie crust into a 12-inch circle. Line a (9") pie plate with the pastry and fold the edges under. Crimp as desired. Poke the bottom of the crust with a fork.

Cut an 11-inch circle of parchment paper and gently place in the pie crust and fill it with dried beans or pie weights. Bake for crust 15 minutes, remove the parchment and beans/weights and then bake for an additional 12 to 15 minutes or until golden.

Cool completely.

For the Filling: Slice the bananas and arrange over cooled pie crust.

In a medium bowl, whisk the vanilla pudding mix and cold milk until smooth. Let rest for 3 minutes to thicken. Fold in 1 cup of whipped topping.

Spread the pudding mixture over the bananas. Refrigerate for at least 4 hours or overnight. Top with remaining whipped topping and decorate with banana slices and caramel or chocolate shavings if desired.

For a No Bake Graham Crust, combine 6 tablespoons melted butter, 1 ½ cups graham crumbs, and ¼ cup granulated sugar. Press into the bottom and sides of a 9-inch pie plate.

Chill for at least 15 minutes before filling