1 (9") 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 extract
3 med. bananas, sliced dipped in lemon juice & drained

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. Arrange 2 bananas on bottom of prepared pie shell. Pour filling over banana. Cover; chill 4 hours or until set. Spread top with whipped cream. Garnish with remaining banana slices. Refrigerate leftovers.