Chocolaty Banana Cream Pie

Directions

• In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
• Pour half of the filling into pastry shell. Top with sliced bananas and remaining filling. Refrigerate for 3-4 hours.
• Garnish with whipped topping. Decorate with chocolate curls and additional bananas if desired.