I used a recipe for banana cream pie as the basis of this recipe. You can either use a regular pie crust or a graham cracker pie crust.
1 - 9" baked pie crust
3 Tbsp cornstarch
1 2/3 c water
14 oz sweetened condensed milk
3 egg yolks- beaten (save the egg whites for meringue or other use)
2 Tbsp buter
1 tsp vanilla extract
1 1/2 c coconut
Meringue or Cool Whip
In a heavy saucepan over medium heat dissolve cornstarch in water, make sure it is well dissolved. Whisk in condensed milk and egg yolks. Continue to cook, while whisking, until thickened and bubbly. This can take about 15 minutes, make sure you whisk continually to prevent burning. After thick and bubbly, remove from heat and mix in butter and vanilla. Set aside to cool slightly.
While the mixutre is cooling, if desired, toast the coconut.
Mix 1 cup of the coconut into the mixture and pour into the pie crust. Smooth over and sprinkle the remaining 1/2 cup of coconut on top. Cover with plastic wrap and refrigerate several hours until set or overnight.
When ready to serve, top with one container Cool Whip or Meringue.