9 inch baked pastry shell, cooled
2 oz. unsweetened baking chocolate
2 1/2 c. milk
1 c. sugar
5 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, slightly beaten
1 tbsp. butter
1 tsp. vanilla
2 med. bananas, sliced
1 c. non-dairy whipped topping or whipped cream

Put chocolate and 1 1/2 cups milk in top of double boiler over simmering water; heat and stir until chocolate is melted.

Combine sugar, cornstarch and salt in a bowl; blend in 1 cup milk. Gradually add to chocolate mixture stirring constantly. Cook and stir for 5 more minutes.

Immediately add egg yolks. Cook until mixture thickens, stirring constantly. Cook and stir 5 minutes longer.

Remove from heat and add butter and vanilla. Pour into a bowl. Press plastic wrap directly onto filling to keep scum from forming. Cool.

Spread a small amount of filling over bottom of pie shell. Arrange a layer of banana slices on top of filling. Spread on remaining filling. Press plastic wrap directly onto filling. Chill. Serve garnished with whipped topping or whipped cream.