Banana Cream Pie

3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (8 or 9-inch) prepared graham cracker or baked pie crust
2 medium bananas
Whipped cream
Banana slices, dipped in lemon juice, drained

STIR together cornstarch, salt and water in heavy saucepan. Whisk in sweetened condensed milk and egg yolks. Cook and stir over medium heat until thickened and bubbly, about 7 minutes. Remove from heat. Add butter and vanilla. Cool slightly.
PLACE about 1/2 cup filling in bottom of pie crust. Slice 2 bananas. Place evenly on top of filling in crust. Pour remaining filling over bananas. Cool at room temperature 10 minutes. Cover with plastic wrap. Refrigerate 3 to 4 hours or until set. Garnish with whipped cream and banana slices.