3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 patery shell (9 inches baked)
3 medium firm bananas
Whipped cream and additional sliced bananas

In a saucepan, combine sugar, flour, and salt.  Stir in milk and mix well.  Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.  Boil for 2 minutes.  Remove from heat.  Stir a small amount into egg yolks.  Return all to saucepan.  Cook for 2 minutes, stirring constantly.  Remove from the heat.  Add butter and vanilla.  Cool slightly.  Slice the bananas into pastry shell.  Pour filling over .  Cool.  Before serving garnish with whipped cream and bananas.  Refrigerate any leftovers.  (Even better the second day!)