1 (9") baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
Egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 oz. bananas
Lemon juice from concentrate
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. Spread top with whipped cream. Slice remaining banana on top of pie.