Banana Cream Pie #1
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
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
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.