Adapted from tasteofhome.com
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 the heat. Stir 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 custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers. Yield: 6-8 servings.