1 9" baked & cooled crust
1 2/3 c. water
3 egg yolks, beaten
2 tbsp. butter
3 med. bananas
Whipped cream
3 tbsp. cornstarch
1 (14 oz.) Eagle Brand milk
1 tsp. vanilla
Lemon juice

In heavy saucepan, dissolve cornstarch in water; stir in Eagle Brand 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. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice; drain and garnish top of pie. Refrigerate leftovers.