1 (9 inch) baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand sweetened condensed milk, NOT EVAPORATED
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. bananas, sliced & dipped in lemon juice from concentrate & drained whipped cream

In heavy saucepan dissolve cornstarch in water. Stir in milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas and cover. Chill 4 hours or until set. Spread top with whip cream. Garnish with remaining banana slices. Refrigerate.