Banana Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell
3 Tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3 egg yolks, beaten
2 Tbsp. margarine
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in ReaLemon lemon juice from concentrate, drained
1 pt. whipping cream (heavy cream)
1/2 c. sugar
1 tsp. vanilla extract

Preparation

In double boiler, over boiling water, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks.
Cook and stir until thickened and bubbly.
Remove from heat; add margarine 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 whipping cream that you have whipped and add sugar and vanilla; garnish with remaining banana slices.
Refrigerate leftovers.