1 (9 inch) baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. bananas
Whipping cream
Lemon juice (ReaLemon brand) for dipping bananas

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; drain. Arrange on bottom of prepared crust. Pour filling on top. Cover; chill until set. Spread top with whipped cream and banana dipped in juice, drained.