Banana Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
3 Tbsp. cornstarch
1 2/3 c. water
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 egg yolks, beaten
2 Tbsp. margarine
1 tsp. vanilla
3 medium bananas, sliced and dipped in lemon juice
whipped cream

Preparation

In a saucepan, dissolve cornstarch in water.
Stir in condensed milk and egg yolks.
Cool and stir until thickened and bubbly.
Remove from heat; add margarine and vanilla.
Cool slightly.
Arrange 2 bananas on bottom of cooked pie shell.
Pour filling over bananas.
Cover.
Chill 4 hours or until set.
Spread top with whipped cream.
Garnish with remaining banana slices. Refrigerate.