cocunut-banana cream pie with pineapple
(2 ratings)
I came up with this base off of a recipe I found on Myrecipes.com. I was wanting a REALLY tropical tasting pie. This is what I ended up with. It's the best of both worlds. I served it at a family gathering and those who prefer coconut cream pie to banana cream pie really enjoyed the combination.
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(2 ratings)
yield
8 serving(s)
prep time
2 Hr 15 Min
method
Bake
Ingredients For cocunut-banana cream pie with pineapple
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1 (9-inch) pie crust, baked
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1 (8 1/4-ounce) can crushed pineapple, juice reserved
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2-3 bananas, soaked in pineapple juice
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3/4 cup sugar
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1/4 cup cornstarch
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1/4 teaspoon salt
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1-1/2 cups 1% low-fat milk
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2 large eggs, lightly beaten
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2 tablespoons cream of coconut (such as coco lopez)
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1/4 teaspoon coconut extract
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1/4 teaspoon vanilla extract
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1 1/2 cups frozen fat-free whipped topping, thawed
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1/4 cup flaked sweetened coconut, toasted
How To Make cocunut-banana cream pie with pineapple
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1Layer banana slices on crust. Spoon pineapple onto the banana layer.
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2Combine 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.
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3Gradually 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.
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4Remove mixture from heat; stir in cream of coconut and extracts.
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5Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
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6Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.
- 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 Cocunut-Banana Cream Pie with Pineapple:
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