Banana Cream Pie

from Mildred Kramer

1 9-inch baked pastry shell
3 tablespoons cornstarch
1 2/3 cups water
1 (14-oz) can eagle Brand sweetened condensed milk
3 egg yolks, beaten
2 tablespoons margarine.
1 teaspoon vanilla
bananas

In saucepan, dissolve cornstarch in water, stir in milk and egg yolks.  Cook & stir until thickened and bubbly. Remove from heat;  add margarine and vanilla.  Cool slightly. Fill pre-baked pie shell, add sliced bananas.  Chill.