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

Preparation

In a heavy saucepan, dissolve cornstarch in water. Stir in Eagle Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat and add vanilla and butter.
Cool slightly. Slice 2 bananas, dip in lemon juice and drain. Arrange on bottom of pie shell.
Pour filling over bananas and cover. Chill 4 hours until set.
Spread top with whipped cream. Slice remaining banana, dip in lemon juice, drain and garnish top of pie.