1 ea 9 inch baked pastry shell

3 tb Cornstarch

1 2/3 c Water

1 cn 14 oz Eagle Sweetened Conden

Milk, Not Evaporated Milk 3 ea Egg yolks, beaten

2 tb Margarine or butter

1 ts Vanilla extract

3 md Bananas, sliced and dipped

In Realemon lemon juice and Drained Whipped cream for topping 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 remaining banana slices. Refrigerate leftovers.