Yield: 1 9 in. pie
Measure | Ingredient |
---|---|
1 each | 9 inch baked pastry shell |
3 tablespoons | Cornstarch |
1⅔ cup | Water |
1 can | 14 oz Eagle Sweetened Conden |
\N \N | Milk, Not Evaporated Milk |
3 eaches | Egg yolks, beaten |
2 tablespoons | Margarine or butter |
1 teaspoon | Vanilla extract |
3 mediums | Bananas, sliced and dipped |
\N \N | In Realemon lemon juice and |
\N \N | Drained |
\N \N | 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.