1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
1 tbsp. butter
1/2 tsp. vanilla extract
1 (9 inch) baked pie shell
3 ripe bananas
Whipped cream, sweetened

Combine sugar, cornstarch and salt in top of double boiler. Add milk slowly, mixing thoroughly. Cook over rapidly boiling water until well thickened, stirring constantly. Continue cooking and stirring 10 minutes.

Stir small amount of hot mixture into egg yolks. Pour back into hot mixture and blend. Cook 1 minute longer; remove from heat. Add butter and vanilla. Cool thoroughly.

Cover bottom of pie shell with small amount of filling. Slice bananas into pie shell. Cover with remaining filling. Top with sweetened whipped cream leaving room for a ring of banana slices around the outer edge as a garnish. Refrigerate. Garnish when ready to serve. Place a maraschino cherry half in the center of the whipped cream.

QUICK TRICK: Prepare 1 package favorite pudding and pie filling -- mix according to package directions; cool 5 to 10 minutes. Make alternate layers of filling and sliced bananas in pie shell. Refrigerate. Garnish as above.