Bake the Pastry Crust and set it aside. Stir together cornstarch and
salt in a medium saucepan. Blend milk and egg yolks; gradually stir
into dry mixture. Cook over medium heat, stirring constantly, until
mixture thickens. Cook 1 minute longer, stirring constantly. Remove
from heat; blend in margarine, vanilla and Equal. Press plastic wrap
onto surface of filling in saucepan and cool to room temperature.
Peel and slice banana; arrange banana slices in baked pastry crust.
Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just
before serving, top pie with a dollop (1 tablespoon) of whipped
topping if desired. Servings: 8.
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