1 (9 inch) baked pie shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand condensed milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. banana
Realemon lemon juice
Whipped cream

In heavy saucepan, dissolve cornstarch in water; stir in sweetened 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 prepared crust. Pour filling over bananas; cover and chill 4 hours or until set. Spread top with whipped cream. Slice remaining bananas; dip in Realemon; drain and garnish top of pie. Refrigerate leftovers.