Banana Coconut Cream Pie

INGREDIENTS:

1 6 oz pie crust
3 tbsp cornstarch
1 1/3 cups water
1 14 oz can condensed milk
3 eggs yolks, beaten
2 tbsp margarine
1 tsp vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
lemon juice
whipped cream, whipped!

In a heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened & bubbly. Remove from heat; add margarine & vanilla. Cool slightly.

Fold in coconut. Slices bananas; dip in lemon juice & drain. Arrange on the bottom of the pie crust. Pour the filling over the bananas. Cover.

Chill for 4 hours or overnight. Top with whipped cream & garnish with toasted coconuts.