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1
In a medium saucepan, combine the sugar and cornstarch.
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2
Gradually whisk in the milk until blended.
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3
Set over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes.
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4
In a small bowl, whisk the egg yolks.
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5
Gradually whisk in 1/2 cup of the hot thickened milk.
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6
Whisk the egg yolk mixture into the remaining milk in the saucepan.
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7
Boil the custard, whisking, for 1 minute.
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8
Remove from the heat and whisk in the butter, 1 tablespoon at a time, until melted.
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9
Blend in 1 teaspoon of the vanilla.
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10
Set aside, whisking occasionally, until cooled to room temperature.
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11
Cover with a sheet of waxed paper directly on the custard and refrigerate until chilled, about 1 hour.
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12
Whisk again to smooth out and then stir in the chocolate bits.
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13
Peel the bananas and slice fairly thinly crosswise on the diagonal.
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14
Line the bottom and sides of the pie shell with the banana slices.
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15
Pour in the chocolate chip custard and smooth the top of the custard in concentric circles.
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16
Whip the cream lightly.
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17
Beat in the confectioners' sugar and the remaining 1/4 teaspoon vanilla.
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18
Beat until stiff.
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19
Spread the whipped cream decoratively over the top of the pie.
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20
Strawberries are to be arranged decoratively on top of the pie.
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21
Sprinkle the chopped walnuts on top and set the cherry in the center.
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22
Refrigerate until serving time.
