Banana Cream Pie

• 1 (9-inch) baked pastry shell
• 3 Tbsp. cornstarch
• 1 2/3 c. water
• 1 (14 oz.) can Eagle Band sweetened condensed milk
• 3 egg yolks, beaten
• 1 tsp. vanilla extract
• 2 Tbsp. butter
• 1 tsp. vanilla extract
• 3 ripe bananas
• ReaLemon juice (from concentrate)
• whipping cream

1. In heavy saucepan, dissolve cornstarch in water.
2. Stir in condensed milk and egg yolks.
3. Cook and stir until thickened and bubbly.
4. Remove from heat.
5. Add butter and vanilla.
6. Cool slightly.
7. Slice 3 bananas.
8. Dip in lemon juice and drain. Arrange on bottom of prepared crust.
9. Pour filling over bananas. Cover.
10. Chill 4 hours or until set.
11. Spread top with whipped cream.

pastry shell, cornstarch, water, condensed milk, egg yolks, vanilla extract, butter, vanilla extract, bananas, realemon juice, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439981 (may not work)