Eagle's Banana Cream Pie

Recipe Ingredients

		Baked pastry shell
3 tablespoons	45ml	Cornstarch
1 2/3 cups	394ml	Water
14 oz	397g	Eagle brand sweetened - condensed milk (do n
		Milk)
		Egg yolks - beaten
2 tablespoons	30ml	Margarine or butter
1 teaspoon	5ml	Vanilla extract
3 teaspoons	15ml	Bananas (medium)
		Lemon juice
		Whipped cream

Recipe 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 ReaLemon brand, drain and garnish top of pie. Refrigerate leftovers.

Source:
Cooking Light, Sept. 1995, page 137

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