2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 3/4 c. milk
2 eggs, beaten
1 tsp. vanilla
1 c. heavy cream
3 bananas
1 cooked pie crust

In medium saucepan, combine sugar, cornstarch and salt. Stir in milk. Cook over medium heat until mixture thickens. Boil one minute. Remove from heat. Stir some of the hot milk mixture into beaten eggs. Return mixture to pan. Heat to boiling. Boil one minute longer, stirring constantly. Cool to room temperature. Stir in vanilla. Beat 1/2 cup heavy cream until soft peaks form. Fold into custard. Put bananas in pie crust. Top with custard. Top with remaining whipped cream. Chill 2 to 3 hours until firm.