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BANANA CREAM PIE 
9 inch pie shell, baked and cooled
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can condensed milk
3 egg yolks, beaten
1 tsp. vanilla extract
3 med. bananas
Lemon juice
Whipped cream
2 tbsp. butter

In heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Slice 2 bananas, dip in lemon juice and drain. Arrange on bottom of crust. Pour filling over bananas, cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana dip in lemon juice and drain. Garnish top of pie with last banana. Refrigerate leftovers.

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