1 (9 inch) baked pie shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand milk
Whipped cream
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. bananas, sliced and dipped in lemon juice

In heavy saucepan, dissolve cornstarch in water; stir in Eagle Brand 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 cooked pie crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate.