Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 (6 oz.) Ready Crust Short bread Pie Crust
• 3 Tbsp cornstarch
• 1 1/3 cup water
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 3 egg yolks, beaten
• 2 Tbsp. margarine or butter
• 1 tsp. vanilla extract1/2 cup flaked coconut, toasted
• 2 medium bananas
• ReaLemon lemon juice from concentrate
• Whipping cream, whipped

Directions

1. In heavy saucepan, dissolve cornstarch in water, stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.

2. Remove from heat, add margarine and vanilla. Cool slightly. Fold in coconut.

3. 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.

4. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired. Refrigerate leftovers.

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