Ingredients Jump to Instructions ↓

  1. 1 each 9 inch baked pastry shell

  2. 3 tablespoons Cornstarch

  3. 1 cup Water

  4. 1 can 14 oz Eagle Sweetened Conden

  5. Milk, Not Evaporated Milk

  6. 3 eaches Egg yolks, beaten

  7. 2 tablespoons Margarine or butter

  8. 1 teaspoon Vanilla extract

  9. 3 mediums Bananas, sliced and dipped

  10. In Realemon lemon juice and Drained Whipped cream for topping

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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