Banana Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell
1 2/3 c. water
3 egg yolks, beaten
1 tsp. vanilla extract
whipped cream
3 Tbsp. cornstarch
1 c. Eagle Brand milk
2 Tbsp. margarine or butter
3 medium bananas, sliced and dipped in lemon juice

Preparation

In heavy saucepan, dissolve cornstarch in water.
Stir in 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 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.