Cocunut-Banana Cream Pie with Pineapple
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1 (9-inch) pie crust, baked
1 (8 1/4-ounce) can crushed pineapple, juice reserved
2-3 bananas, soaked in pineapple juice
1-1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as coco lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 1/2 cups frozen fat-free whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted
Layer banana slices on crust. Spoon pineapple onto the banana layer.
Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk.
Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly.
Remove mixture from heat; stir in cream of coconut and extracts.
Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.
Last Updated: Wed, Oct 12, 2011