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Eagle's Banana Creme Pie

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Submitted by bob-jenkins

YIELD

servings

PREP

30 min

COOK

?

READY

4 hrs

Ingredients

1 1
X X PIE SHELL (9 INCH)
baked
3 45
TABLESPOONS ML CORNSTARCH
1 ⅔ 394
CUPS ML WATER
14 404.6
OUNCES ML/G MILK
sweetened condensed
1 1
X X EGG YOLKS
beaten *
2 3E+1
TABLESPOONS ML MARGARINE
or butter
1 5
TEASPOON ML VANILLA EXTRACT
3 3
MEDIUM MEDIUM BANANAS
1 1
X X LEMON JUICE
from concentrate *
1 1

Directions

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 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 lemon juice, drain and garnish top of pie.

Refrigerate leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 368 45% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 328mg 14%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 13%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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