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Banana Coconut Cream Pie

Author/Submitted by: Borden Food Corp.
Servings: 8
Categories: Desserts / Pies & Pastries

1    (6-ounce) keebler- ready cruse
    -- shortbread pie crust
3  tablespoons  cornstarch
1 1/3  cup  water
1  can  (14 oz) eagle-brand sweetened condensed
    -- milk
3    egg yolks beaten
2  tablespoons  margarine or butter
1  teaspoon  vanilla extract
1/2  cup  flaked coconut; toasted
2  medium  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*

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