Title: Banana coconut cream pie
 Categories: Pies/, Coconut
      Yield: 8 Servings
 
      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
           -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 sliced bananas if desired. Refrigerate leftovers. (Makes
  8 servings)
  
  *MCformatted by Martha Hicks & Buster*
  
  Recipe