In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange bananas on bottom of pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with shipped cream. Garnish with remaining banana slices. Refrigerate.
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