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Banana Cream Pie

1 (9") baked pastry shell
3 tbls cornstarch
1-2/3 cups water
1 can of Eagle Brand Milk
3 egg yolks, beaten
2 tbls margarine
1 teas vanilla
3 med bananas
Lemon juice, Whipped Cream or Whipped Topping

In a heavy saucepan, dissolve cornstarch in water; stir in Eagle Brand 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 bottomof pastry shell. 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.

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