Chocolate Banana Cream Pie

1-1/4 cups sugar
1/3 cup cornstarch
1/3 cup baking cocoa
1/4 teaspoon salt
3 cups milk
3 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
2 medium firm bananas, sliced
1 cup whipped topping
Chocolate curls and additional sliced bananas, optional

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. Makes 6-8 servings.