Banana Coconut Cream Pie
1 6-ounce pie crust
3 tablespoons cornstarch
1-1/3 cups water
1 14-ounce can sweetened condensed milk (do not use evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
Lemon juice from concentrate
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 four hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers.