Banana Cream Pie

1 Pillsbury® 9" baked pastry shell
3 tbsp. cornstarch
1-2/3 cups water
1 14oz can Eagle® sweetened condensed milk
3 egg yolks, beaten
2 tbsp. margarine
1 tsp. vanilla
3 medium bananas
Lemon juice
1 cup Borden® whipping cream, stiffly whipped

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. Stir in margarine and vanilla. Cool slightly.

Slice 2 bananas; dip in lemon juice and drian. Arrange on bottom of parepared pastry shell. Pour filling over bananas; cover and chill until set.

Spread top with whipped cream. Sliced remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers