Terri ~

Here are a couple of recipes previously posted on the Recipe Link. They look like what you described. Hope they help. Kel
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Posted by Hobbs on November 16, 1998

BANANA CARAMEL PIE

1 c C & H Dark Brown Sugar
1/4 c All-purpose flour
1/4 ts Salt
1/4 c Cold water
2 Egg yolks
1 c Boiling water
1 tb Butter
1/2 ts Vanilla
1/4 c Evaporated milk
1 8" or 9" pastry shell -- (baked and cooled)
3 or 4 Ripe bananas

Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling.

Top with whipped cream or with meringue made out of the 2 left-over egg whites.
________________________Posted by Sandy in Texas on Fri Oct 31st 1997

BANANA CREAM PIE (From Eagle Brand Condensed Milk)

1 each 9-inch baked pastry shell
3 tablespoons Cornstarch
1 2/3 cups Water
1 can 14 oz Eagle Sweetened Condensed Milk -- Not Evaporated Milk
3 each Egg yolks -- beaten
2 tablespoons Margarine or butter
1 teaspoon Vanilla extract
3 medium Bananas -- sliced and dipped In Realemon lemon juice and Drained
Whipped cream for topping

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. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.