Banana Cream Pie

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

3 med. banana

Realemon lemon juice

Whipped cream

DIRECTIONS:

2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover and chill

4 hours or until set. Spread top with whipped cream. Slice remaining bananas; dip in Realemon; drain and garnish top of pie. Refrigerate leftovers.