Classic Banana Cream Pie

(Makes one 9-inch pie)

Ingredients

  • 1 (9-inch) baked pastry shell
  • 3 tablespoons cornstarch
  • 1 2/3 cups water
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 3 egg yolks, beaten
  • 2 tablespoons margarine or butter
  • 1 teaspoon vanilla extract
  • 3 medium bananas
  • ReaLemon Lemon Juice from Concentrate
  • Whipped cream or whipped topping

In heavy saucepan, dissolve cornstarch in water; stir in Eagle Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in ReaLemon brand and drain. Arrange on bottom of pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in ReaLemon brand, drain and garnish top of pie. Refrigerate leftovers.

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