Just Baking

I apologize that I do not have any pictures of this, but this is an old standby that I typically like to make during the winter holiday season. I don’t know why I didn’t make it this past Christmas, but I am considering making this one for Easter.

What I love the most about this pie is that the filling (the custard) is very fluffy and not too rich or sweet. I have made other Banana Cream Pies where the custard was extremely rich and too sweet for my tastes, but this one worked well. If I had the inclination, I would make a meringue topping, but I don’t know how well that would work with this pie. Also, I substitute a graham cracker crust for a pastry crust and while it may be a bit more sweet, I love the way the flavors mix together and prefer it to the pastry crust.

Enjoy!

Servings: Makes one 9-inch pie
Serving Size: not available
Nutrition: not available
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

1 (9-inch) baked pastry shell
3 tablespoons cornstarch
1/4 teaspoon salt
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
Lemon juice

Instructions

In heavy saucepan, dissolve cornstarch and salt 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 lemon juice and drain. Arrange on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining bananas; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.