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 condensed milk
3 egg yolks, beaten
2 Tbsp. butter
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice
Cool Whip

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 and add butter and vanilla.
Cool slightly.
Arrange sliced bananas on bottom of pie shell.
Pour
filling over bananas;
cover them.
Chill 4 hours or until set.
Spread whipped topping on pie.
Makes 6 to 8 servings.