- 1 (9-inch) baked pastry shell
- 3 tablespoons cornstarch
- 1 2/3 cups water
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons margarine or butter
- 1 teaspoon vanilla extract
- 3 medium bananas
- lemon juice
- whipped cream or whipped topping
In heavy saucepan, dissolve cornstarch in water; stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice two bananas; dip in lemon juice and drain. Arrange on bottom of pastry shell. 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.
Makes one 9-inch pie.
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