9" pie shell, baked & cooled
1/3 c. all-purpose flour
1/2 c. sugar
1/4 tsp. salt
2 c. milk
3 egg yolks
1 tbsp. firm butter
1/2 tsp. vanilla
2 lg. ripe bananas
1 tsp. powdered sugar
1/2 c. whipping cream
1 tsp. sugar
1/8 tsp. vanilla

Blend flour, sugar and salt in heavy saucepan. Slowly stir in 1 cup of the milk until smooth; add rest of milk and cook and stir over direct heat until mixture boils and thickens. Remove from heat. Stir about 1/2 cup of hot mixture into well beaten egg yolks; pour back into saucepan and cook and stir 2 minutes longer. Remove from heat and stir in butter and vanilla. Cool about 5 minutes, then pour half the mixture into pastry shell, spreading well up sides of shell. Peel and slice bananas and arrange over filling; sprinkle with powdered sugar.

Spread rest of filling over bananas. Cool. Whip cream until stiff, but still smooth, adding the 1 teaspoon sugar and flavoring with the last few turns. Spread smoothly over filling and mark criss-cross with the tines of fork about an inch apart.