Banana Coconut Cream Pie - cooking recipe

Ingredients

16 oz. Ready Crust shortbread pie crust
3 Tbsp. cornstarch
1 1/3 c. water
14 oz. can Eagle Brand condensed, sweetened milk
3 egg yolks, beaten
2 Tbsp. butter or margarine
1 tsp. vanilla extract
1/2 c. flaked coconut, toasted
2 medium bananas
lemon juice
whipped cream

Preparation

Dissolve
cornstarch in water in heavy pan.
Stir in milk and egg yolks, cook and stir over medium heat until thickened and bubbly.
Remove from heat, add butter and vanilla.
Cool slightly and fold in coconut.
Slice bananas and dip in lemon juice, drain. Arrange slices on bottom of pie crust and pour filling over bananas.
Cover and chill for 4 hours or until set.
Top with whipped cream.
Garnish with coconut and sliced bananas.