1 (9 inch) baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. bananas, sliced & dipped in realemon lemon juice from concentrate and drained
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 and butter and vanilla. Cool slightly on bottom of prepared pastry shell, pour filling over bananas. Cover. Chill 4 hours or until set. Spread top with whipped cream. Garnish with remaining banana slices.