In a heavy saucepan, dissolve cornstarch in water. Stir in condensed milk & egg yolks. Cook & stir until thick & bubbly. (If making coconut add while cooking). Remove from heat & add margarine & vanilla. Cool slightly.
* For BANANA: Slice 2 bananas & arrange on bottom of shell. Pour filling over top. Cover & chill for 4 hours. Spread top with whipped cream. Slice the 3rd banana & dip in real lemon juice. Drain & garnish top of pie.
* For COCONUT: Add 1 c. coconut while cooking the pudding. Chill, as for banana if using Cool Whip topping. Sprinkle with slightly toasted coconut.
* For Meringue Topping: Beat 3 egg whites, 1/4 tsp. cream of tarter, & 1/2 tsp. vanilla until stiff. Gradually add 4 tbsp. sugar & beat to soft peaks. Top the pie with meringue & sprinkle with coconut. Bake for 15 min, or until lightly browned @ 350.
**NUTRITION INFO CALCULATED WITH BANANAS**
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 41 (52%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 78.7mg||24 %|
|Sodium 3868.9mg||133 %|
|Potassium 200mg||5 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.2g|
|Protein 4.9g||7 %|
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Calories per serving: 79
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