Title: Banana Cream Pie (From Eagle Brand Condensed Milk)
Categories: Pie Dessert Fruit
Yield: 1 9 in. pie
| 1 | | 9 inch baked pastry shell |
| 3 | tb | Cornstarch |
| 1 2/3 | c | Water |
| 1 | cn | 14 oz Eagle Sweetened Conden |
| | | Milk, Not Evaporated Milk |
| 3 | | Egg yolks, beaten |
| 2 | tb | Margarine or butter |
| 1 | ts | Vanilla extract |
| 3 | md | Bananas, sliced and dipped |
| | | In Realemon lemon juice and |
| | | Drained |
| | | Whipped cream for topping |
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 2
bananas on bottom of prepared pastry shell. Pour filling over bananas;
cover. Chill 4 hours or until set. Spread top with whipped cream; garnish
with remaining banana slices. Refrigerate leftovers.