Classic Banana Cream Pie
Source: Woman's Day
1 (9-inch) baked and cooled pastry crust
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks -- beaten
2 tablespoons margarine
1 teaspoon vanilla
3 medium bananas
Lemon juice
Whipped cream
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. 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 juice, drain and garnish top of pie. Refrigerate leftovers.
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