Banana creme pie

Yield: 8 Servings

Measure Ingredient
1 \N 9-inch baked pastry shell
3 tablespoons Cornstarch
1⅔ cup Water
1 can (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk)
3 \N Egg yolks; beaten
2 tablespoons Margarine or butter
1 teaspoon Vanilla extract
3 mediums Bananas; sliced and dipped in realemon lemon juice from concentrate and drained
\N \N Whipped cream

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. FROM "EAGLE BRAND ALL TIME



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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