1 (9 inch) baked and cooled pie crust
1 2/3 c. water
3 egg yolk, beaten
2 tbsp. butter
Lemon juice from concentrate
3 tbsp. cornstarch
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 med. bananas
Whipped cream or Cool Whip

In heavy saucepan, dissolve cornstarch in water; stir in milk and egg yolks and stir until thickened and bubbly. Remove from heat; add butter and vanilla and cool slightly. Slice 2 bananas, dip in lemon juice and drain. Arrange the bananas on the bottom of the prepared pie crust. Pour filling over bananas; cover and chill for 4 to 5 hours or until set. Just before serving, spread the top with whipped cream or cool whip. Slice remaining banana; garnish the top of the pie. You may want to dip the bananas in lemon juice before topping the pie, especially if you are not going to serve it for some time.