Banana Cream Pie

Ingredients

(9-inch) baked pastry shell
3 tablespoons cornstarch
1 2/3 c water
14 ounces can sweetened, condensed milk
3 egg yolks, beaten
2 tablespoons butter or margarine
1 t vanilla extract
3 medium bananas
lemon juice from concentrate
whipped cream

Instructions

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. Slice 2 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. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.