Banana Coconut Cream Pie
1 1/3 cups water
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted*
2 medium bananas
1 (6 oz.) prepared graham cracker pie crust
Heavy cream, whipped
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.