Monday, July 03, 2006

Banana Cream Pie

This pie is to *DIE* for. It's easy to make and it's very delicious. A nice treat on a warm summer day or even as a dessert for a winter evening!

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


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


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.


At 8:35 PM, Anonymous Anonymous said...

I made this for my father-in-laws birthday. Everyone loved it and it wasn't to difficult. I will definitely make this again. Also I added a few sliced almonds on the top in between the banana's.


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