Preheat the oven to 450°F.
While the pie dough is still chilled, roll it out and place it into a 9-inch baking dish. Crimp the edges of the pie crust.
Gently place a piece of foil down into the pie crust and fill it with dried beans or pie weights.
Let the crust sit for several minutes on the counter so that it comes to room temperature.
Once the oven has preheated, bake the pie crust for 10 minutes. Briefly remove it from the oven, take out the foil and beans or pie weights and then place it back into the oven for 2 to 3 more minutes.
Remove the pie crust from the oven and let it cool completely before proceeding.
To make the pudding filling, whisk together the pudding mix, milk and half and half. Place in the refrigerator and chill until ready to use.
Once the pie crust has cooled completely, place 1 to 2 layers of sliced bananas on the bottom of the pie crust.
Spread the chilled pudding filling over the top of the bananas.
To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form.
Place whipped cream in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.