Banana Crème Pie

Slice bananas into small circular pieces, then dip the slices into the lemon juice to help prevent the bananas from turning black.

Layer the bottom and sides of the pie crust with the banana slices.

Cook Eagle Brand milk, cornstarch, eggs and water in a medium saucepan.

When mixture starts to bubble, add butter and vanilla flavoring.

Stir quickly; cook until almost thick. Let cool, then add to pie crust.

When entire pie is cool, top with Cool Whip.