Banana Breeze Pie

Recipe By : Sandy's Recipe Journal
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastry

Amount Measure Ingredient -- Preparation Method
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No-Bake Crust:
1/3 cup margarine or butter
1/4 cup sugar
1/2 teaspoon ground cinnamon -- optional
1 cup Kellogg's cornflake crumbs

Melt margarine, sugar and cinnamon in small saucepan. Place over low heat, stir contantly until bubbles form around edges of pan; remove from heat. Add cornflake crumbs; mix well. Press mixture evenly into a 9" pie pan to form crust and chill. (I just use a regular graham cracker shell).

No-Cook Filling:
1 package (8-oz.) cream cheese, softened
1 can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 cup pure lemon juice (measure accurately)
1 teaspoon vanilla
4 medium size ripe bananas
2 tbsp. lemon juice

Beat the cream cheese until light and fluffy. Add the condensed milk. Blend thoroughly. Add 1/3 cup lemon juice and vanilla; stir until thickened. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or til firm. (Do not freeze!). Cut fourth banana into thin slices; dip in remaining lemon juice. Garnish top of pie with sliced bananas.

Serves 8

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