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Categories:
pastry shell cornstarch water condensed milk egg yolks margarine vanilla extract bananas whipping cream sugar vanilla extract
Viewed: 26 - Published at: 5 years agoIngredients
- 1 (9-inch) baked pastry shell
- 3 Tbsp. cornstarch
- 1 2/3 c. water
- 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
- 3 egg yolks, beaten
- 2 Tbsp. margarine
- 1 tsp. vanilla extract
- 3 medium bananas, sliced and dipped in ReaLemon lemon juice from concentrate, drained
- 1 pt. whipping cream (heavy cream)
- 1/2 c. sugar
- 1 tsp. vanilla extract
Method
- In double boiler, over boiling water, 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.
- Arrange 2 bananas on bottom of prepared pastry shell.
- Pour filling over bananas; cover.
- Chill 4 hours or until set.
- Spread top with whipping cream that you have whipped and add sugar and vanilla; garnish with remaining banana slices.
- Refrigerate leftovers.
