WHIPPED CREAM TOPPING
1 1/2 c Heavy cream
2 tb Powdered sugar
1 tb Banana liqueur

Pie:

Whisk cornstarch, sugar and salt. Slowly beat in cream, then milk in a thin steady stream. Whisk in the egg yolks, one at a time.

Transfer to a saucepan and cook over moderate heat whisking constantly and gently, until mixture comes to a full rolling boil. Reduce heat and simmer, stirring occasionally, two minutes.

Immediately pour into a bowl. Beat in the butter, a tablespoon at a time, stirring to melt before adding the next. Cover surface directly with plastic wrap and let cool until lukewarm, about an hour.

Slice the bananas on the diagonal into 1 inch pieces. Layer evenly in pie shell. Stir liqueur into custard and pour over bananas, covering completely. Refrigerate pie for 20 minutes.

Topping:

In a cold bowl, with cold beaters, beat the cream until it forms soft peaks. Slowly beat in sugar, then liqueur and beat until stiff peaks form. Spread over filling. Chill pie at least an hour before serving.