CRUST:

1 1/4 c. flour
1/8 tsp. salt
3 tbsp. water
4 tbsp. vegetable shortening
2 tbsp. butter, cut in 1/4 inch pieces

FILLING:

1/2 c. granulated sugar
3 egg yolks
2 c. milk
2 tbsp. butter
1/2 tsp. vanilla
5 tbsp. flour
1/4 tsp. salt
3 lg. ripe bananas
1 1/2 c. whipped cream

Bake shell at 400 degrees for 10 minutes. Then turn down oven to 350 degrees for 10 minutes. Sift sugar, flour, and salt. Beat in egg yolks. Heat milk and butter in saucepan. Slowly pour it into above mixture, stirring constantly with whisk. Add vanilla. Bring mixture almost to a boil. Reduce heat and simmer. Cool. Fold the cream into the custard. Put bananas in the cooled pie crust. Add custard to pie. Chill at least 1 hour.