Banana Cream Pie

Banana Cream Pie 1 2/3 cups water 3 tablespoons cornstarch 1 (14 ounce) cans Eagle Brand Condensed Milk 3 egg yolks, beaten 2 tablespoons butter 1 teaspoon vanilla 1 (9 inch) pie crusts, baked 3 medium bananas, sliced Mix water and cornstarch until smooth. Stir in Eagle Brand milk and egg yolks. Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). Pour 1/2 of filling on pie crust. Place sliced bananas on filling. Pour remainder of filling on the sliced bananas. Preheat oven to 400°. Top with meringue and brown in a preheated 400°F oven. Or may top with whipped cream after chilling pie.