1/2 cup sugar
3 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
2 cups milk
1/2 tsp. vanilla extract
3 large bananas
9-inch chocolate crumb pie shell
1 cup heavy cream, whipped
semisweet-chocolate curls

In a saucepan, whisk together the sugar, cornstarch and cocoa. Whisk in the milk; bring to a boil, stirring over medium heat. Cook 3 minutes more. Stir in the vanilla. Let cool completely.

Slice 2 of the bananas and arrange evenly in the pie shell.
Spoon the chocolate filling over the bananas and spread with a rubber spatula. Cover and chill 2 hours or until set.

Just before serving, top the pie with whipped cream. Slice the remaining banana and arrange slices around the edge. Sprinkle with chocolate curls.
Makes 8 servings.