Banana Cream Pie

When I was a kid, one of my favorite desserts that my mom made was Banana Pudding - simple. creamy, not too rich. Just right. That's what this pie reminds me of - kid comfort food in pie form. See what you think!

Banana Cream Pie
1 9-inch graham cracker pie shell
3 T. cornstarch
1-2/3 cups water
1 (14 oz.) can condensed milk (Eagle brand) NOT evaporated
3 eggs yolks, beaten
2 T. butter or margarine
1 t. vanilla extract
3 medium bananas
lemon juice
whipped topping

Preparation -
In heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook until thick and bubbly, stirring constantly.  Remove from heat and add butter and vanilla. Cool for a few minutes.
Slice 2 of the bananas and dip into lemon juice. Drain and then arrange on bottom of pie shell. Pour filling over bananas. Cover and chill 4 hours or until set.
 Spread with whipped topping. Slice remaining banana and dip in lemon juice. Drain and garnish top of pie with remaining bananas. Refrigerate until serving. Makes 1 pie.

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