Name: Banana Cream Pie
Ingredients: 1 9 inch baked pastry shell; 3 tb Cornstarch; 1 2/3 c Water; 1 cn 14 oz Eagle Sweetened Conden; Milk, Not Evaporated Milk; 3 Egg yolks, beaten; 2 tb Margarine or butter; 1 ts Vanilla extract; 3 md Bananas, sliced and dipped; In Realemon lemon juice and; Drained; Whipped cream for topping

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Pies, Desserts, Fruits	1	9 in. pie

INGREDIENTS

1		9 inch baked pastry shell
3	tb	Cornstarch
1 2/3	c	Water
1	cn	14 oz Eagle Sweetened Conden
		Milk, Not Evaporated Milk
3		Egg yolks, beaten
2	tb	Margarine or butter
1	ts	Vanilla extract
3	md	Bananas, sliced and dipped
		In Realemon lemon juice and
		Drained
		Whipped cream for topping

INSTRUCTIONS

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.

A Message from our Provider:

“Faith without works is empty – and vica versa.”