Banana Coconut Pie

• 1 16 oz. Keebler ready crust (shortbread Pie crust)
• 3 Tbsp. cornstarch
• 1 1/3 c. water
• 1 14 oz. can Eagle brand sweetened condensed milk
• 3 egg yolks, beaten
• 2 Tbsp. margarine or butter
• 1 tsp. vanilla extract
• 1/2 c. flaked coconut, toasted
• 2 medium bananas
• Real lemon juice from concentrate
• whipping cream, whipped

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

crust, cornstarch, water, condensed milk, egg yolks, margarine, vanilla extract, flaked coconut, bananas, lemon juice from concentrate, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117574 (may not work)