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 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 brand and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours and until set. Spread top with whipped cream. Slice remaining banana; dip in Realemon, drain and garnish top of pie. Refrigerate rest.