Dad's day feast: Linguine & banana cream pie

Chocolate Graham Cracker Crust: Mix everything together, press into bottom and sides of a 9-inch pie pan (You'll have some left over). Bake at 350°C for 12 minutes; set aside to cool.

Chocolate Banana Filling: In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk, blending well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 2 minutes. Remove from heat. Blend a small amount of hot mixture into egg yolks to temper them. Return egg mixture to saucepan, blending thoroughly. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter, vanilla and chocolate. Pour into cooled pie shell, top with banana slices and refrigerate.

Whipped Topping: Whip until stiff, spread over filling and return pie to refrigerator for at least 2 more hours before serving.