Have the 9-inch pie crust ready. For the filling, combine the sugar, flour, Clabber Girl Corn Starch and salt in a small bowl and whisk to blend. In a heavy 3-quart saucepan, over low heat, place 1/2 cup of the milk, the egg yolks and flour mixture. Increase heat to medium and stir, adding in the rest of the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat and chill for 30 minutes. For the topping, prepare the pudding mix as per package directions and chill for 20 minutes. For the whipping cream, whip the cream with the confectioner’s sugar until stiff and chill 20 minutes. Remove all the chilled mixtures from the fridge. To the custard, fold in the whipping cream and the chopped wafers. To assemble, spoon half of the custard mixture into the pie shell. Top with the bananas. Cover with remaining custard and then mound on the instant pudding. Chill 2-4 hours. Before serving, whip the whipping cream with the coffee extract (you can also use finely pulverized instant coffee, about 1 1/2 teaspoons, measured and then pulverized between sheets of wax paper). Before serving, using a pastry bag, decorate pie with the coffee-flavored whipped cream. Dust with instant coffee granules. Serves 8-10