Banana Coconut Cream Pie

Banana Coconut Cream Pie

With this banana-coconut cream pie there's no reason to decide between banana pie and coconut pie. It's a delicious two-in-one recipe.

Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
490 Calories

Recipe Instructions

Step 1
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.
Step 2
Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas.
Step 3
Cover and chill pie for 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Banana Coconut Cream Pie
Banana Coconut Cream Pie
Banana Coconut Cream Pie
Banana Coconut Cream Pie

Ingredients

  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 3 tablespoons cornstarch
  • 1 ⅓ cups water
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • lemon juice
  • 2 medium bananas
  • 3 large egg yolks, beaten
  • ½ cup flaked coconut, toasted*
  • 1 (6 ounce) prepared graham cracker pie crust
  • Heavy cream, whipped

Categories

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