Banana Coconut Cream Pie

• 1 pie Keebler-, 6-ounce ready cruse shortbread
• 3 tablespoons cornstarch
• 1 cup water
• 14 ounces sweetened condensed milk eagle-brand
• 3 egg yolks beaten
• 2 tablespoons margarine or butter
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut toasted
• 2 bananas mediums
• ReaLemon Lemon Juice from concentrate
• whipping cream whipped

1. 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.
2. 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.

pie keebler, cornstarch, water, condensed milk, egg yolks, margarine, vanilla, bananas, lemon juice from concentrate, whipping cream

Taken from www.yummly.com/recipe/Banana-Coconut-Cream-Pie-1648149 (may not work)