Banana Coconut Cream Pie

Photo: flickr user Katy Lynch

Ingredients

1 Keebler- (6-ounce) ready cruse shortbread pie cru

3 tablespoons Cornstarch

cups Water

1 can (14 oz)eagle-brand sweetened condensed milk

3 Egg yolks beaten

2 tablespoons Margarine or butter

1 teaspoon Vanilla extract

1/2 cup Flaked coconut, toasted

2 mediums Bananas

Realemon lemon juice from concentrate

Whipping cream, whipped

Preparation

In heavy 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)