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  • Banana Creme Pie

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    Banana Creme Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 9-inch baked pastry shell
    • 3 Tbsp. Cornstarch
    • 1 2/3 c. Water
    • 1 can (14-ounce) Eagle Brand sweetened condensed lowfat milk (not evaporated lowfat milk)
    • 3 x Egg yolks, beaten
    • 2 Tbsp. Margarine or possibly butter
    • 1 tsp Vanilla extract
    • 3 med Bananas, sliced and dipped in realemon lemon juice from concentrate and liquid removed Whipped cream

    Directions

    1. In heavy saucepan dissolve cornstarch in water; stir in sweetened condensed lowfat milk and egg yolks. Cook and stir till thickened and bubbly. Remove from heat; add in margarine and vanilla. Cold slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Refrigerate4 hrs or possibly till set. Spread top with whipped cream; garnish with remaining banana slices. Chill leftovers.
    2. BRAND CONDENSED Lowfat milk"

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