Keebler- (6-ounce) ready cruse shortbread pie crust
3
tb
Cornstarch
1 1/3
c
Water
1
cn
(14 oz)eagle-brand sweetened condensed milk
3
Egg yolks beaten
2
tb
Margarine or butter
1
ts
Vanilla extract
1/2
c
Flaked coconut; toasted
2
md
Bananas
Realemon lemon juice from concentrate
Whipping cream; whipped
INSTRUCTIONS
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*
Recipe by: Borden Food Corp.
Posted to MC-Recipe Digest V1 #880 by "Nitro_II "
<Nitro_II@classic.msn.com> on Nov 2, 97
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