Banana Coconut Cream Pie

3 tablespoons cornstarch
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
Lemon juice
1 (6 oz.) prepared graham cracker pie crust
Heavy cream, whipped

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.