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In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir
2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes. Slice the bananas into pastry shell; pour the custard over top. Spread with whipped cream. Chill for 6-8 hours or overnight.
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