SUSAN’S BANANA COCONUT CREAM PIE
- 3 Tbsp. Cornstarch
- 1-1/3 Cup water
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 3 Egg yolks, beaten
- 2 Tbsps. Butter
- 1 Tsp. Vanilla Extract
- 1/2 cup flaked coconut, toasted
- 2 – 3 medium banana dipped in lemon juice (sliced)
- 2 cup Graham crumbs
- 1/2 cup butter
- 1 pint whipping cream
Mixed 2 cups graham crumbs and ½ cup melted butter. Spread in pie dish. Bake at 350 degrees for 10-15 minutes.
In heavy saucepan, dissolve cornstarch, water, stir in Eagle Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat, add butter and vanilla. Cook slightly.
Fold in coconut and set filling aside. Peel and slice bananas into rounds ¼-inch thick. Toss bananas gently on bottom of pie crust. Pour filling over bananas; cover.
Chill until set. Top with whipped cream. Garnish with toasted coconut.
Mix whipped cream with vanilla and sugar high speed in a hand blender or mixer till soft peak.