Instructions: Mix the sugar, cornstarch, 1/4 cup cocoa and salt in top of a double boiler. Blend in 1/2 cup milk and yolks; stir until smooth. Stir in the remaining milk.

Cook cocoa mixture over boiling water, stirring continually, until thickened (about 5 minutes). Remove from heat. Stir in vanilla. Cool slightly.

Arrange a third of banana slices in piecrust. Spoon half the chocolate mixture over bananas. Repeat layering; cover loosely.

Refrigerate for 15 minutes.

Beat the cream with an electric mixer set at high speed until soft peaks form, about 5 minutes. Top each serving with whipped cream. Garnish with remaining banana slices and cocoa.

Servings: 6.

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