BANANA COCONUT CREAM PIE

Banana Coconut Cream Pie image

Provided by Pat Duran

Categories Pies

Time 15m

Number Of Ingredients 11

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3 Tbsp cornstarch
1 1/3 c water
14 oz can sweetened condensed milk(not evaporated)
3 large egg yolks, beaten
2 Tbsp butter
1 tsp vanilla
1/2 c flaked coconut, toasted
2 medium bananas
lemon juice
8 inch prepared graham cracker pie crust
8 oz container thawed whipped topping

Steps:

1. Dissolve cornstarch in water in heavy saucepan, stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove form heat; add butter and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange them on bottom of pie crust. Pour filling over bananas; cover with wax paper. Chill 4 hours or until set. Top with whipped topping.. Garnish with toasted coconut and sliced bananas, if desired. Note: to toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan or stirring until coconut is lightly browned.