Banana Coconut Cream Pie

Pat Duran

By
@kitchenChatter

Best ever- My husband loves banana pie - I like coconut pie- so this satisfies us both. And best of all I don't have to bake it! LOL


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Comments:

Serves:

8-10 servings

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

3 Tbsp
cornstarch
1 1/3 c
water
14 oz
can sweetened condensed milk(not evaporated)
3 large
egg yolks, beaten
2 Tbsp
butter
1 tsp
vanilla
1/2 c
flaked coconut, toasted
2 medium
bananas
lemon juice
8
inch prepared graham cracker pie crust
8 oz
container thawed whipped topping

Directions Step-By-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 form heat; add butter and vanilla. Cool slightly. Fold in coconut.
Slice bananas; dip in lemon juice and drain. Arrange them on bottom of pie crust. Pour filling over bananas; cover with wax paper. Chill 4 hours or until set. Top with whipped topping.. Garnish with toasted coconut and sliced bananas, if desired.
Note: to toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan or stirring until coconut is lightly browned.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids