For Kathi in Virginia from Marilyn in Florida

Banana Cream Pie

1 9" or 10" pastry pie crust
1 tsp. vanilla
1 2/3 c. water
2 bananas (+ 1 for garnish if desired)
3 T. cornstarch
1/4 c. lemon juice, bottled is o.k.
13 oz. can sweetened condensed milk
Cool Whip, whipped cream, or meringue
3 egg yolks, beaten
2 T. butter

Bake crust, hooking over the edge of pie pan & poking with a fork so it stays flat. When cool, rub
with 1 tsp. each flour & sugar to help prevent it becoming soggy; set aside.

In water, dissolve cornstarch. Start heating it, stirring in condensed milk & yolks, & cook, stirring, till
thick & bubbly. Take off heat, stir in butter & vanilla; set aside.

Slice the 2 bananas. Dip in juice & arrange in circles in the bottom of the crust, shaking off most of the juice as you place them. Pour filling over bananas gently, cover with foil or plastic wrap, & chill at least 4 hours. To serve top with Cool Whip or whipped cream; if you garnish with banana slices, dip them in juice also. To top with meringue, beat whites & sugar till stiff; spread over custard clear to the edges of crust as it will shrink a little. Bake at 300º - 325º till peaks are lightly browned. Cool slightly before chilling.