Recipe - Banana Coconut Cream Pie

1 Keebler (6ounce) ready
cruse shortbread pie crust
3 tablespoon Cornstarch
1 1/3 cup Water
1 cn (14 oz)eaglebrand sweetened
condensed milk
3 Egg yolks beaten
2 tablespoon Margarine or butter
1 teaspoon Vanilla extract
One half cup Flaked coconut; toasted
2 md Bananas
Realemon lemon juice from
concentrate
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 cut or sliced up bananas if desired.
Refrigerate leftovers. (Makes 8 servings)

*MCformatted by Martha Hicks & Buster*

Recipe by: Borden Food Corp.

Posted to MCRecipe Digest V1 #880 by "Nitro_II "
Nitro_II@classic.msn.com on Nov 2, 97