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Prepare:
  A baked 9-inch traditional, shortening-free, or vegan pie crust.
In the inner pan of a double boiler combine:
  2/3 cup sugar
1/2 cup all-purpose flour
1/2 tsp. salt
Add, stir and cook over - not in - boiling water 10 minutes or until mixture thickens:
  2 cups milk

Remove from heat. Beat slightly in a separate bowl:
  3 egg yolks
Stirring well, pour half of hot mixture into eggs. When smooth, return eggs to rest of hot mixture and cook until thickened. Remove from heat and add:
 
2 tablespoon butter
2 tsp. vanilla
Cool slightly before turning into the crust. Meanwhile peel and slice thinly:
  2 ripe bananas
Place them in the baked pie shell. Pour the filling over them.
 
Cover it with:
  1/2 pint whipped cream

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