Preparation time: about 30 minutes. Serves: 9. (One 9-inch pie.)

CHOCOLATE CRUMB CRUST:

2 c. chocolate wafer crumbs
2 tbsp. granulated sugar
2 tbsp. melted butter

BANANA CREAM FILLING:

2/3 c. granulated sugar
2 1/2 tbsp. cornstarch
1 tbsp. all-purpose flour
1/2 tsp. salt
3 c. milk, boiling
3 egg yolks, slightly beaten
2 tbsp. butter
2 tsp. vanilla
3 ripe bananas, sliced

TOPPING:

1/2 c. whipping cream
1 tbsp. powdered sugar
1/2 tsp. vanilla

1. For crust, combine crumbs, sugar and melted butter. Press into a 9-inch pie plate to evenly coat bottom and sides of pan. Chill at least 10 minutes.

2. In saucepan, combine sugar, cornstarch, flour and salt. Whisk in the boiling milk until mixture is smooth.

3. Place over medium heat. Stir with a whisk as mixture comes to a boil. Boil 1 minute.

4. Remove from heat. Whisk a small amount of hot mixture into the egg yolks until blended, then turn yolk mixture into the remainder of the milk mixture. Stir over medium heat for 1 minute. Whisk in butter and vanilla. Cool.

5. Arrange sliced bananas in pie shell. Pour cooled mixture over bananas. Chill at least 2 hours.

6. For topping, whip cream. Blend in sugar and vanilla. Spread mixture over pie.

TIPS: To prevent a skin forming on the vanilla filling as it cools, be sure to cover it.