Saturday, September 24, 2011

Banana Cream Cheese Pie

1 baked 9” pastry shell cooled or 9” crumb crust
1 (8 oz) package cream cheese, softened
1 can Eagle brand sweetened condensed milk
1/3 cup ReaLemon reconstituted lemon juice
1 t vanilla extract
4 medium size ripe bananas
2 T lemon juice

In a medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice. Garnish top of pie with banana slices.

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