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Banana: Banana Coconut Cream Pie

Source of Recipe

Eagle Brand/ Keebler


List of Ingredients

6 ounces ready crust shortbread pie crust
3 tablespoons cornstarch
1 1/3 cups water
1 14 ounce can sweetened condensed milk
3 egg yolks -- beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut -- toasted
2 medium bananas
lemon juice
whipped cream -- whipped


Recipe

In heave saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers. Makes 8 servings.