Banana Cream Pie
Ingredients
- (9-inch) baked pastry shell
- 3 tablespoon cornstarch
- 1 2/3 c water
- 14 ounce can sweetened, condensed milk
- 3 egg yolks, beaten
- 2 tablespoon butter or margarine
- 1 t vanilla extract
- 3 medium bananas
- lemon juice from concentrate
- whipped cream
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. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.