Banana Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pie shell
3 Tbsp. cornstarch
1 2/3 c. water
1 can Eagle Brand milk
3 egg yolks, beaten
2 Tbsp. margarine
1 tsp. vanilla
3 medium bananas, sliced, dipped in lemon juice and drained
Cool Whip

Preparation

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 margarine and vanilla; cook slightly.
Arrange 2 bananas on bottom of pastry. Pour filling over bananas; cover.
Chill 4 hours or until set. Spread top with Cool Whip.
Garnish with remaining banana slices.