1 (9") baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can condensed milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla extract
3 med. bananas
ReaLemon lemon juice
Whipped cream or whipped topping

In a heavy saucepan, dissolve cornstarch in water; stir in 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 lemon juice and drain. Arrange them on bottom of pastry shell. 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 with it. Refrigerate leftovers. Yield: Makes one 9 inch pie.