Banana Cream Pie

1 9 inch baked pastry shell (that’s what the recipe called for but I like to
use graham cracker crust)
3 Tbs. cornstarch
1/4 tsp. salt
1 2/3 cups water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice
Cool Whip

in a heavy saucepan, dissolve cornstarch and salt in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange 2 bananas on pie crust. Pour filling over bananas. Cover and chill for at least 4 hours. Top with cool whip and remaining bananas.

I think I’ll try it with a chocolate crust! :smiley: