Banana cream pie (from eagle brand condensed milk)
1 9 in. pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9 inch baked pastry shell | |
| 3 | tablespoons | Cornstarch |
| 1⅔ | cup | Water |
| 1 | can | 14 oz Eagle Sweetened Conden |
| Milk, Not Evaporated Milk | ||
| 3 | Egg yolks, beaten | |
| 2 | tablespoons | Margarine or butter |
| 1 | teaspoon | Vanilla extract |
| 3 | mediums | Bananas, sliced and dipped |
| In Realemon lemon juice and | ||
| Drained | ||
| Whipped cream for topping | ||
Directions
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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