1 (9-inch) baked pastry shell
3 tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can 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 remaining banana slices. Refrigerate leftovers.