Banana Coconut Cream Pie - cooking recipe

Ingredients

3 tablespoons cornstarch
1 1/3 cups water
1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Preparation

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter 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.