25 April, 2014
Eagle’s Banana Creme PiePosted in : Recipes on by : Beckie Tags: Pies & Cobblers
Eagle’s Banana Creme Pie
9 inch baked pastry shell
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk — can
3 egg yolks — beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
3 medium bananas
Realemon lemon juice — bottle
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.
Slice 2 bananas; dip in ReaLemon brand lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.
Spread top with whipped cream. Slice remaining banana; dip in ReaLemon brand, drain and garnish top of pie.