1 (9") baked & cooled pie crust
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 extract
3 med. bananas
ReaLemon 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 ReaLemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas, cover and chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana and dip in lemon juice. Drain and garnish top of pie. Refrigerate leftovers.