Instructions: 1. SEE RECIPE NOS. I-G-1 AND I-1.

2. 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 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 7 LB 8 OZ BANANAS A.P. (23 BANANAS). ADD TO COOLED FILLING. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO FILLING.

6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT.

SERVING SIZE: 1/8 PIE

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