Banana Cream Pie

• 1 (9-inch) baked pastry shell
• 3 Tbsp. cornstarch
• 1 2/3 c. water
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 3 egg yolks, beaten
• 2 Tbsp. margarine or butter
• 1 tsp. vanilla extract
• 3 medium bananas
• ReaLemon juice from concentrate
• whipped cream or Cool Whip

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks.
2. Cook and stir until thickened and bubbly.
3. Remove from heat; add margarine and vanilla. Cool slightly.
4. Slice 2 bananas; dip in ReaLemon brand and drain. Arrange on bottom of prepared crust.
5. Pour filling over bananas; cover.
6. Chill 4 hours or until set.
7. Spread top with whipped cream. Slice remaining banana; dip in ReaLemon brand.
8. Drain and garnish top of pie.
9. Refrigerate leftovers.
10. Makes one 9-inch pie.

pastry shell, cornstarch, water, condensed milk, egg yolks, margarine, vanilla extract, bananas, concentrate, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540589 (may not work)