Chocolate Banana Cream Pie

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 cup whipping cream
3 egg yolks, lightly beaten
1 tablespoon butter or margarine
2 teaspoons vanilla bean scraped out of pod
1 (9 inch) pastry shell, baked
4 (1 ounce) squares semisweet chocolate, melted
2 medium firm bananas. sliced
Chocolate shavings and whipped cream(optional)

Directions

1. In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do no stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.

We use the vanilla pudding on crepes & don't know how to eat crepes without it now since it is so delicious!