Ingredients
1/2 pkg. pie crust mix
2/3 cup sugar
3 tbsp. flour
2 tbsp. cornstarch
1/4 tsp. salt
3 cups milk
3 eggs
2 tsp. vanilla
3 medium ripe bananas
1 cup heavy cream, whipped

Directions
Prepare the pie crust mix according to the directions on the package for a baked pastry shell.

Combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in the milk slowly. Cook, stirring constantly, over medium heat until the mixture thickens and bubbles. Continue cooking and stirring until the mixture is very thick, about 6 minutes longer.

Beat the eggs in a medium size mixing bowl until frothy. Stir in half of the cooked mixture until blended. Return to saucepan, blending in mixture. Cook for 2 minutes more over low heat, stirring constantly. Remove from heat and stir in the vanilla. Place a piece of plastic wrap directly on the surface and cool.

Slice bananas into the baked pie shell. Pour the cooled cream filling over the bananas. Chill for several hours. Whip cream in a medium size mixing bowl until stiff. Spoon over the top of the pie. Makes one 9-inch pie.