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 (sliced and dipped in lemon juice and drained)
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; cover. Chill 4 hours or until set. Spread top with whipped cream. Garnish with additional banana slices. Refrigerate leftovers.