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

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

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.