Thanksgiving Banana Cream Pie

9-Inch
*make a 9-inch baked pie shell

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk (only use whole milk)
4 egg yolks, slightly beaten (make sure you remove the nasty white membrane part)
2 Tbsp margarine or butter, softened
1 Tbsp plus 1 Tsp vanilla
Sweetened Whipped Cream for topping
3 Bananas
* Can be doubled to make 3 8-inch pies or 2 9-inch pies*

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Layer sliced bananas (about 2 bananas) in bottom of pie shell. Pour filling into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream and garnish with bananas.  (I usually skip the pressing plastic wrap part)