9" baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
14 oz. sweetened condensed milk
3 egg-yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 to 4 medium bananas
Lemon juice
Whipped cream

Dissolve cornstarch in water in pan; stir in condensed milk and egg-yolks, cooking until thick; remove from heat; add butter and vanilla; cool slightly. Slice 2 to 3 bananas and dip in lemon juice; drain. Arrange on bottom of pie crust; pour filling in; cover with Saran Wrap; chill 4 hours or until set; spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie.