banana cream pie (from eagle brand condensed

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

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