Banana Creme Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla

In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in milk, blending until smooth. Cook over medium heat until mixture boils and thickens, stiring constantly. Boil 2 minutes; remove from heat. Blend a small amount of hot mixture into egg yolks. Add yolk mixture to hot mixture, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled, pie shell (I use a graham cracker crust); pour filling over bananas. Refrigerate 3 hours or until set. If desired, serve with whipped cream. Store in refrigerator. *I always double this recipe*