1 (9 inch) baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle sweetened condensed milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. bananas, sliced and dipped in lemon juice
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. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas. Chill 4 hours or until set. Spread top with whipped cream and garnish with remaining banana slices. Refrigerate.