Ingredients
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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
Preparation
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In heavy saucepan, dissolve cornstarch in water and add 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 left overs.
Makes 8 servings.
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