1 ea 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 ea 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.
Yields
1 9 in. pie