Banana coconut cream pie

Yield: 8 Servings

Measure Ingredient
1 \N Keebler- (6-ounce) ready cruse shortbread pie crust
3 tablespoons Cornstarch
1⅓ cup Water
1 can (14 oz)eagle-brand sweetened condensed milk
3 \N Egg yolks beaten
2 tablespoons Margarine or butter
1 teaspoon Vanilla extract
½ cup Flaked coconut; toasted
2 mediums Bananas
\N \N Realemon lemon juice from concentrate
\N \N 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* Recipe by: Borden Food Corp.

Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97

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