Banana Coconut Cream Pie
- 1 shortbread pie crust
- 3 tablespoons cornstarch
- 1 1/3 cups water
- 1 can sweetened condensed milk
- 3 egg yolks, beatened
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut, toasted
- 2 medium bananas
- Lemon juice
- Whipped cream
In heavy saucepan, dissolve cornstarch in water, stir in milk and yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter 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. Top with whipped cream. Garnish with toasted coconut.