Banana Coconut Cream Pie

• 3 tablespoons cornstarch
• 1 13 cups water
• 1 (14 ounce) can sweetened condensed milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 12 teaspoons vanilla essence
• 13 cup flaked coconut, toasted
• 2 bananas
• lemon juice concentrate
• 1 (6 ounce) graham cracker crumb crust

1. Mix cornstarch in water till dissolved; stir in EAGLE BRAND and egg yolks.
2. Cook until thick and bubbly, while stirring consistently.
3. Remove from heat; add butter and vanilla.
4. Cool slightly.
5. Fold in coconut and keep aside.
6. Peel and slice bananas into rounds 1/4-inch thick.
7. Toss bananas gently with lemon juice, then drain.
8. Arrange on bottom of pie crust.
9. Pour filling over bananas; cover.
10. Chill 4 hours or until set.
11. Top with whipped cream.
12. Garnish with toasted coconut and sliced bananas if desired.

cornstarch, water, condensed milk, egg yolks, butter, vanilla, flaked coconut, bananas, lemon juice concentrate, graham cracker crumb crust

Taken from www.food.com/recipe/banana-coconut-cream-pie-125696 (may not work)