Banana Cream Pie

¾ cup sugar
¼ cup cornstarch or ½ cup of flour
3 cups milk
4 eggs
1 tablespoon butter
1 ½ tsp. Vanilla
3 medium bananas
Baked pie crust

For filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites. Beat yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Cut about three bananas into small slices and spread in the bottom of the cooked pie crust. Pour the pie filling over the bananas and gently stir it around in the pie crust careful not to break the crust. Cover and refrigerate for about four hours before you are ready to serve. Serve with whipped cream.