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 tsp. margarine
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice and drained
whipped cream

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.
Arrange 2 bananas on bottom of prepared pastry shell.
Pour filling over bananas.
Cover.
Chill 4 hours or until set.
Spread top with whipped cream; garnish with additional banana slices.
Refrigerate leftovers.