Preheat oven to 350 degrees. Stir crushed cookie crumbs with 6 tablespoons (85 grams) of melted butter until the texture resembles wet sand. Press the mixture into a standard pie plate and bake for 5 minutes. Set aside to cool completely.
In a saucepan, combine 2/3 cup sugar, 1/3 cup flour and 1/4 teaspoon salt. Place the pan over medium heat, and gradually whisk in the milk. Continue to heat up the mixture over medium heat, stirring constantly, until it's thickened slightly and begins to simmer. Once simmering, cook another 2 more minutes, whisking constantly. Remove the pan from the burner.
Gradually whisk 1/4 cup of the hot mixture into the beaten egg yolks, and then whisk the egg yolk mixture to the rest of the hot mixture. Cook over low heat for 2 more minutes, and remember to keep stirring! Remove the mixture from the stove. Whisk in the last 2 tablespoons (30 grams) butter, vanilla, and 2 tablespoons bourbon until the mixture is smooth. Let the pudding cool completely. If the pudding gets too thick as it cools, whisk in a bit more milk (a little at a time) until you reach the desired consistency.
Slice the bananas into the cooled baked crust. Top with the cooled pudding mixture, and cover and chill in the refrigerator for an hour.
For the whipped cream, make sure that your cream is cold! If you're in a hot summer kitchen, try placing the mixing bowl over a larger bowl filled with ice (this will help the cream whip up nicely). Whip the cream with 1 tablespoon sugar and 1 tablespoon bourbon until peaks begin to form.
Top the pie with whipped cream and sprinkle with more cookie crumbles! For easier slicing, chill the pie in the refrigerator for another 20-30 minutes.