2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 tbsp. butter, softened
1 tbsp. plus 1 tsp. vanilla
2 lg. bananas
Graham cracker crust

Stir together sugar, cornstarch, and salt in saucepan. Blend together milk and egg yolks. GRADUALLY stir into sugar mixture. Cook and stir over medium heat until mixture thickens and boils. Boil and stir about 1 minute. Remove from heat and blend in butter and vanilla. Press plastic wrap onto filling and cool at room temperature. Peel and slice bananas. Arrange layer of bananas 1/2" deep in graham cracker crust. Pour in mixture. Chill at least 2 hours. Top with whipped cream.