Banana creme pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-inch baked pastry shell | |
| 3 | tablespoons | Cornstarch |
| 1⅔ | cup | Water |
| 1 | can | (14-oz) Eagle Brand sweetened condensed 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 from concentrate and drained |
| Whipped cream | ||
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. FROM "EAGLE BRAND ALL TIME
FAVORITE DESSERTS WITH EAGLE
BRAND CONDENSED MILK"
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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