Heavenly Banana Cream Pie

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Heavenly Banana Cream Pie

 

1 Baked 9 inch Single Crust

 

Filling

3 tablespoons cornstarch

1/4 teaspoon salt

1 2/3 cups water

1 can (14 ounce) sweetened condensed milk (not evaporated milk)

3 egg yolks, beaten

2 tablespoons butter or margarine

1 teaspoon vanilla

3 medium bananas, divided

lemon juice

 

Topping

1 cup whipping cream, whipped

 

For filling, dissolve cornstarch and salt in water in medium

saucepan. Stir in condensed milk and egg yolks. Cook and stir on

medium heat until thickened and bubbly. Remove from heat. Add butter

and vanilla. Cool slightly.

 

Slice 2 bananas, Dip in lemon juice. Drain. Arrange on bottom of

baked pastry shell. Pour filling over bananas. Cover. Chill 4 hours

or until set.

 

For topping, spread whipped cream ofver filling. Slice remaining

banana. Dip lemon juice. Drain. Garnish top of pie. Refrigerate any

leftover pie.

 

Make one 9 inch pie