Banana Cream Pie

Banana Cream Pie
1 (9 inch) prebaked pie shell
1 2/3 c. water
3 T. Cornstarch
1 (14 oz.) Can evaporated milk
3 egg yolks (beaten)
2 T. butter
1 t. vanilla extract
Lemon juice (enough to coat banana slices)
2 bananas (slice bananas, dip in lemon juice to retard browning, and drain from lemon juice)
In saucepan, combine water and cornstarch until mixture dissolves. Stir in evaporated milk and beaten egg yolks. Cook while stirring until thickened and until the mixture bubbles. Remove from heat and add butter and vanilla extract. Cool for 10 minutes. Place sliced bananas in cooked pie shell. Pour filling into pie shell covering bananas. Cover and refrigerate to set, about 4 hours.
Top with whipped cream and an additional sliced and lemon juice coated banana, if desired.