Ingredients
- 9 pastry shell (baked)
- 3 egg yolks
- 400 gr eagle sweetened conden
- 400 ml water
- 28 gr margarine
- 24 gr cornstarch
- 4 gr vanilla extract
- 3 slices bananas
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.
