1 pie crust (9
inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream
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 butter 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.
Serving Size: 6
