Makes 1 (9-inch) pie
3 tablespoons cornstarch
12/3 cups water
1 can (14 ounces) sweetened condensed milk (I use Eagle Brand)
3 large egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
Lemon juice
1 (9-inch) piecrust, homemade or store-bought, baked as directed
Whipped cream or whipped topping
1. In a saucepan, dissolve the cornstarch in the water. Stir in the condensed milk and egg yolks. Cook on medium heat, stirring continuously, until thickened and bubbly. Be careful not to burn it. Remove from heat; stir in the butter and vanilla. Cool slightly.
2. Slice two of the bananas into coins; lightly dip in lemon juice to prevent rounds from discoloring. Arrange the banana slices on the bottom of the piecrust. Pour the filling over the bananas. Cover and chill for 4 hours or until set.
3. Top the pie with whipped cream. Slice the remaining banana, dip in lemon juice, drain, and garnish the top of the pie.
A Note from Miss Kay
In case you don’t know this, dipping fruit (bananas or apples) in lemon juice will keep them looking fresh. But dip quickly and lightly so the lemon taste doesn’t take over your pie or salad. Enjoy!