9 inch pastry shell or crust
1 1/4 c. sugar
1/3 c. cocoa
1/3 tsp. cornstarch
1/4 tsp. salt
3 c. milk
3 tbsp. butter
1 1/2 tsp. vanilla
2 med. bananas, sliced
Sweetened whipped cream
Additional banana slices for top (optional)

Bake pastry shell, set aside. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Cool to room temperature.

Cover bottom of cooled pie shell with small amount of filling. Arrange banana slices over filling; cover with remaining filling. Chill 3-4 hours until firm. Garnish with whipped cream and banana slices.