coconut/banana cream pie
(4 ratings)
I love Coconut Cream Pie and Banana Cream Pie. Combining the two makes the best of two worlds. This recipe is tried and true. You won't be disappointed...I promise.
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(4 ratings)
yield
serving(s)
prep time
35 Min
Ingredients For coconut/banana cream pie
- CRUST:
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3 cflaked coconut
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7 Tbspbutter or margarine
- FILLING:
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3/4 csugar
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1/4 call purpose flour
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3 Tbspcornstarch
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1/4 tspsalt
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3 clight cream
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4egg yolks, lightly beaten
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2 tspvanilla extract
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2large firm bananas, sliced
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optional: whipped cream
How To Make coconut/banana cream pie
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1In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9" pie plate. Bake at 350 for 7 minutes.
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2In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan; cook for 2 minutes. Remove from heat; add vanilla. Cool to room temperature.
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3Place sliced bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut/Banana Cream Pie:
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