Ingredients 3 tablespoons cornstarch 1 1/3 cups water 1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk) 3 egg yolks, beaten 2 tablespoons butter or margarine 1 teaspoon vanilla extract 1/2 cup flaked coconut, toasted 2 medium bananas dipped in lemon juice 1 (6-ounce) graham cracker crumb crust Whipping cream, whipped Instructions In heavy saucepan, dissolve cornstarch in water; stir in EAGLE BRAND and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut and set filling aside. Peel and slice bananas into rounds 1/4-inch thick. Toss bananas gently with lemon juice, then 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. Store leftovers covered in refrigerator.
