Banana Coconut Cream Pie

ingredients

• servings: 1
• 3 tablespoons cornstarch
• 1 1/3 cups water
• 1 (14 ounce) can eagle brand® 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

recipe

preparation time: 25 mins cook time: 10 mins ready time: 4 hrs 35 mins


• 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.