ingredients & Directions


1 9-inch baked pastry shell
3 tb Cornstarch
1 2/3 c Water
1 cn (14-oz) Eagle Brand
-sweetened condensed milk
-(not evaporated milk)
3 Egg yolks; beaten
2 tb Margarine or butter
1 ts Vanilla extract
3 md Bananas; sliced and
-dipped in realemon lemon
-juice from concentrate and
-drained
Whipped cream

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.


Yields
8 Servings