Banana Coconut Cream Pie
Serves 8

1 (6-ounce) pie crust
3 tablespoons cornstarch 
1 1/3 cups water 
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 
3 egg yolks, beaten 
2 tablespoons margarine or butter 
1 teaspoon vanilla extract 
1/2 cup flaked coconut, toasted 
2 medium bananas 
Lemon juice from concentrate 
Whipped cream, whipped 

In heavy saucepan, dissolve cornstarch in water; stir in Eagle® Brand 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 leftovers. 

© 2001 Eagle Family Foods

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