Eagle's Banana Creme Pie
Yield
servingsPrep
30 minCook
?Ready
4 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
baked |
|
| 3 | tablespoons |
cornstarch
|
|
| 1 ⅔ | cups |
water
|
|
| 14 | ounces |
milk
sweetened condensed |
|
| 1 | x |
egg yolks
beaten |
*
|
| 2 | tablespoons |
margarine
or butter |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | medium |
bananas
|
|
| 1 | x |
lemon juice
from concentrate |
*
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
baked |
|
| 45 | ml |
cornstarch
|
|
| 394 | ml |
water
|
|
| 404.6 | ml/g |
milk
sweetened condensed |
|
| 1 | x |
egg yolks
beaten |
*
|
| 3E+1 | ml |
margarine
or butter |
|
| 5 | ml |
vanilla extract
|
|
| 3 | medium |
bananas
|
|
| 1 | x |
lemon juice
from concentrate |
*
|
| 1 | x |
whipped cream
|
*
|
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.
