1 baked pie crust
3 tbsp. cornstarch
1 2/3 c. water
1 can Eagle brand milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla
3 med. bananas
3 tbsp. ReaLemon
Whipped cream

In heavy saucepan, dissolve cornstarch in water; stir in Eagle brand 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 ReaLemon juice and drain.

Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set; spread top with whipped cream. Slice remaining banana; dip in ReaLemon brand drain and garnish top of pie.