Eagle Brand Banana Cream 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

Steps

1. In a heavy saucepan, dissolve the cornstarch in the water. Stir in the sweetened condensed milk and egg yolks.
2. Cook and stir until thickened and bubbly. Remove from the heat, add the margarine and vanilla, and cool slightly.
3. Slice 2 bananas, dip the slices in lemon juice and drain. Arrange them on the bottom of the baked crust.
4. Pour the filling over the bananas, cover, and chill 4 hours or until set.
5. Spread whipped cream on top. Slice the last banana, dip it in lemon juice, drain, and garnish the pie. Refrigerate leftovers.

Notes

Makes one 9-inch pie.

Printed Eagle Brand Sweetened Condensed Milk recipe card (Borden); directions written in our own words.

Rosie Lee’s original recipe card

Tap the card to see it full size.