| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies/, Coconut | 8 | Servings | |
INGREDIENTS
| 1 | 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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