Banana Cream Pie
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INGREDIENTS CRUST A baked 9-inch single crust pie shell, your favorite or store-bought See Pies for a selection of pie crusts. FILLING 3 tablespoons cornstarch 1-2/3 cups water 1 can (14-ounces) sweetened condensed milk, not evaporated 2 large eggs, beaten 1 tablespoon butter 1 teaspoon vanilla 4 medium bananas, divided Lemon juice TOPPING 1 cup whipped topping, made from dry mix, or Cool Whip FOR FILLING - Dissolve cornstarch and salt in water in medium saucepan. Stir in sweetened condensed milk and eggs. Cook and stir until thickened and bubbly. Remove from heat. Add butter and vanilla. Cool slightly. Slice 3 bananas. Dip in lemon juice. Drain. Arrange on bottom of baked pastry shell. Pour filling over bananas. Cover. Chill at least 4 hours or until set. Slice remaining bananas. Dip in lemon juice. Drain. Garnish top of pie with whipped topping and bananas. Refrigerate leftover pie. Makes one 9-inch pie