RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3
COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES OR UNTIL THICKENED.
4
STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT.
5
ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. SLICE BANANAS AND ADD TO COOLED FILLING. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFOR ADDING TO THE FILLING.
6
POUR ABOUT 3.5 CUPS FILLING INTO EACH BAKED PIE SHELL.
7
REFRIGERATE UNTIL READY TO SERVE.
8
CUT 8 WEDGES PER PIE.
9
NOTE:
1. FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. FOR HEALTH AND SAFETY MEASURES; ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 4 HOURS TOTAL IN TIME BETWEEN 40 DEGREES F. TO 140 DEGREES F.
2. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH 1 RECIPE WHIPPED TOPPING (RECIPE NO. K-2.)
