Banana Cream Pie

  • on April 9, 2007
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Ingrients & Directions

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
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.

1 9 in. pie

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