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Banana Coconut Cream Pie




Source of Recipe


Eagle Family Foods, Inc


List of Ingredients




3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
lemon juice from concentrate
1 (6-ounce) graham cracker crumb crust
Whipping cream, whipped


Recipe



In heavy saucepan, dissolve cornstarch in water; stir in EAGLE BRAND® and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly.
Fold in coconut and set filling aside. Peel and slice bananas into rounds 1/4-inch thick. Toss bananas gently with lemon juice, then 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. Store leftovers covered in refrigerator.