Banana Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell
3 Tbsp. cornstarch
1/4 tsp. salt
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
lemon juice
1/2 pt. whipping cream

Preparation

In saucepan, dissolve cornstarch and salt 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. Slice 2 bananas and dip in lemon juice; drain. Arrange bananas on bottom of pie shell. Pour filling over bananas; cover. Chill 4 hours. Spread whipped cream on top. Slice last banana and dip in lemon juice and drain. Layer banana on top of whipped cream. Refrigerate.