| 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.
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