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 Band sweetened condensed milk
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
1 tsp. vanilla extract
3 ripe bananas
ReaLemon juice (from concentrate)
whipping cream

Preparation

In heavy saucepan, dissolve cornstarch in water.
Stir in condensed milk and egg yolks.
Cook and stir until thickened and bubbly.
Remove from heat.
Add butter and vanilla.
Cool slightly.
Slice 3 bananas.
Dip in lemon juice and drain. Arrange on bottom of prepared crust.
Pour filling over bananas. Cover.
Chill 4 hours or until set.
Spread top with whipped cream.