Ingredients:

2 cups 1% milk

2/3 cup half and half

1 cup sugar

1/3 cup all-purpose flour

1/4 tsp salt

3 egg yolks - reserve a little egg white

1 tsp butter

1 1/2 tsp vanilla

1/3 cup sweetened coconut

2 ripe bananas

pre-made graham cracker crust

cool whip

Hershey’s chocolate sauce

1 sm. pkg. chocolate cook n serve pudding

3/4 cup 1% milk

Directions:

1. Dump it all back in a sauce pan, added another 3/4 c milk and a small pkg. of Chocolate Cook n Serve pudding.

2. Heated it until boiling, stirring constantly. Brush egg white over graham cracker crust and bake for 5 minutes at 350°

3. Get the egg yolks ready in a small bowl, beat until mixed well. In a sauce pan heat milk and half and half (don't let it burn) stir constantly. In a separate bowl, mix together sugar, flour and salt. Gradually, stir dry ingredients into hot milk. Stir constantly, until thickened.

4. Temper eggs, by adding a little of the hot milk mixture and stir so that eggs don't cook. When eggs are warm, add them into the hot milk mixture. Bring to a boil, stirring constantly.

5. Smash 2 ripe banana until smooth add to mixture. Stir in the coconut.

6. Remove from heat and add in the butter and vanilla. Stir until everything is mixed well. Now, add the 3/4 cup of milk and pudding mix. Heat till boiling, stir constantly. Let sit for approximately 10-15 minutes.

7. Pour into graham cracker crust. Let cool. Top with cool whip and toasted coconut. Drizzle Hershey's chocolate syrup over top of pie. Refrigerate at least 4 hours before serving.

Bon Appetit!