3 tbsp. cornstarch
1 1/3 cups water
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 lg. egg yolks - beaten
2 tbsp. butter
1 tsp. vanilla extract
1/2 cup flaked coconut (toast some for top)
2 medium bananas
lemon juice
1 (6 oz.) graham cracker crust
Cool Whip

Dissolve cornstarch in water (heavy saucepan). Stir in Eagle Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat - add butter and vanilla.

Cool slightly and fold in coconut. Slice bananas and dip in lemon juice. Drain, then arrange on bottom of pie crust. Pour filling over bananas; cover.

Chill four hours. Top with Cool Whip. Garnish with toasted coconut and sliced banana, if desired.

To toast coconut: Put in dry skillet over medium heat shaking pan until coconut is lightly browned.

Submitted by: Phyllis Chittum