Mix the sugar, cornstarch, ¼ cup of cocoa and salt in top of a double boiler.

Blend in ½ cup of the milk and egg yolks; then stir until smooth.

Stir in the remaining milk.

Cook the cocoa mixture over boiling water, constantly stirring, until thickened (5-6 mins).

Remove from heat, then stir in vanilla and allow to cool slightly.

Arrange a third of the slices of banana in the pie crust.

Spoon half of the chocolate mixture over top of bananas.

Repeat layering; cover loosely.

Place in your refrigerator for 15-20 mins.

Beat the cream with an electric mixer at high speed until soft peaks form.

Top each serving with whipped cream.

Garnish with remaining banana slices and cocoa.

Serve.