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Banana Coconut Cream Pie

"There is not any motive to determine among banana cream pie and coconut cream pie with this delicious -in-one recipe."

Ingredients :

three tablespoons cornstarch
1 1/three cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
three huge egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
half of cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) organized graham cracker pie crust
Heavy cream, whipped

Instructions :

Prep : 25M	Cook : 8M	Ready in : 4H35M

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from warmness; upload butter and vanilla. Cool barely. Fold in coconut.
Slice bananas; dip in lemon juice and drain. Arrange on backside of pie crust. Pour filling over bananas; cowl.
Chill four hours or till set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if preferred.

Notes :

*To toast coconut: Place coconut in dry nonstick skillet; cook over medium warmth, shaking pan till coconut is gently browned.

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