|1 each||9 inch baked pastry shell|
|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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