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 or butter
1 tsp. vanilla extract
3 medium bananas
ReaLemon juice from concentrate
whipped cream or Cool Whip

Preparation

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 margarine and vanilla. Cool slightly.
Slice 2 bananas; dip in ReaLemon brand 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.
Refrigerate leftovers.
Makes one 9-inch pie.