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Categories:Viewed: 99 - Published at: 5 years ago
Ingredients
- 1 x Keebler- (6-oz) ready cruse shortbread pie crust
- 3 Tbsp. Cornstarch
- 1 1/3 c. Water
- 1 can (14 ounce)eagle-brand sweetened condensed lowfat milk
- 3 x Egg yolks beaten
- 2 Tbsp. Margarine or possibly butter
- 1 tsp Vanilla extract
- 1/2 c. Flaked coconut, toasted
- 2 med Bananas Realemon lemon juice from concentrate Whipping cream, whipped
Method
- In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Lowfat milk and egg yolks.
- Cook and stir till thickened and bubbly, Remove from heat; add in margarine and Vanilla Cold slightly.
- Mix in coconut.
- Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover.
- refrigerate4 hrs or possibly till set Top with whipped cream.
- Garnish with toasted coconut and sliced bananas if you like.
- Chill leftovers.
- (Makes 8 servings)
