Categories: Pies, Desserts, Fruits 
      Yield: 1 9 in. pie 
  
      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.