4 tbsp. butter
1 tbsp. plus 1/4 c. sugar
1/2 tsp. salt
2 egg yolks, beaten
2 med. bananas
2/3 c. graham crackers
3 tbsp. cornstarch
2 c. milk
1 tsp. vanilla
1/4 c. frozen whipped topping

Melt 3 tablespoons butter over low heat. Combine butter with crumbs and 1 tablespoon sugar. Press into 9-inch pie pan. Bake at 350 degrees for 7 minutes. Cool on rack.

Mix cornstarch, salt and 1/2 cup sugar with wire whisk. Gradually stir in milk and eggs. Cook over medium heat until boils 1 minute. Remove from heat. Stir in vanilla and 1 tablespoon butter until mixed. Cover with wax paper and refrigerate 45 minutes. When cool, slice banana and arrange on bottom of crust. Spoon custard over it and refrigerate for 2 to 3 hours.