Banana Cream Pie
Shirley Ann Carter
Ingredients
-
1 7/8
Pint Whipping Cream
-
3 7/8
Medium Bananas
-
1 7/8
Teaspoons
Vanilla
-
2 7/8
Tablespoons
Butter
-
3 7/8
Beaten Egg Yolks
-
1 7/8
Cans
Eagle Brand Sweetened Condensed Milk (14oz)
-
1 21/32
Cups
Water
-
3 7/8
Tablespoons
Cornstarch
-
1 7/8
Baked Pie Shell
Instructions
In a heavy sauce pan dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from the heat; add butter and vanilla. Cool slightly. Slice the bananas and arrange in the bottom of the pie crust. Pour filling over the bananas; cover and chill for at least 4 hours or until set. Spread the top with whipped cream.