Ingredients Jump to Instructions ↓

  1. 1 ea 9 inch baked pastry shell

  2. 3 tb Cornstarch

  3. 1 2/3 c Water

  4. 1 cn

  5. 14 oz Eagle Sweetened Conden Milk, Not Evaporated Milk

  6. 3 ea Egg yolks, beaten

  7. 2 tb Margarine or butter

  8. 1 ts Vanilla extract

  9. 3 md Bananas, sliced and dipped

Instructions Jump to Ingredients ↑

  1. In Realemon lemon juice and Drained Whipped cream for topping 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. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.


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