Instructions
- DISSOLVE cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter 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.
- *To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.
Nutritional Facts:
- Serving Size 1 slice, 1/8 of pie
- Calories Per Serving 440
- Total Fat 22 g
- Calories From Fat 190 g
- Saturated Fat 11 g
- Trans Fat 2.5 g
- Cholesterol 110 mg
- Sodium 190 mg
- Total Carbohydrates 56 g
- Dietary Fiber 1 g
- Sugars 41 g
- Protein 6 g
