INGREDIENTS:

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

DIRECTIONS:

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

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