Banana Coconut Cream Pie

  • on March 29, 2007
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Ingrients & Directions

1 Keebler- (6-ounce) ready
-cruse shortbread pie crust
3 tb Cornstarch
1 1/3 c Water
1 cn (14 oz)eagle-brand sweetened
-condensed milk
3 Egg yolks beaten
2 tb Margarine or butter
1 ts Vanilla extract
1/2 c Flaked coconut; toasted
2 md Bananas
Realemon lemon juice from
Whipping cream; whipped

In heavy saucepan, dissolve cornstarch in water; stir in 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 leftovers. (Makes 8 servings)

*MCformatted by Martha Hicks & Buster*

8 Servings

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