Banana Cream Pie

Ingredients:

3 tablespoons cornstarch

1/4 teaspoon salt

1 2/3 cups water

1 can (14 ounces) sweetened condensed milk

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla extract

3 medium bananas peeled

2 tablespoons lemon juice

9" prepared graham cracker or baked pie crust

1 cup (1/2 pint) whipping cream, whipped

Directions:

In a heavy saucepan, dissolve cornstarch and salt in water; stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Dip 2 bananas in lemon juice, drain and then slice. Arrange slices on bottom of prepared pie crust. Pour filling over bananas; cover. Chill for 4 hours or until set. Spread top with whipped cream. Tip and drain the the remaining banana and then slice; garnish top of pie with banana slices. Store leftovers in refrigerator.