Banana Coconut Cream Pie
- 3 Tbsp
- 1 1/3 c
- 14 oz
- can sweetened condensed milk(not evaporated)
- 3 large
- egg yolks, beaten
- 2 Tbsp
- 1 tsp
- 1/2 c
- flaked coconut, toasted
- 2 medium
- lemon juice
- inch prepared graham cracker pie crust
- 8 oz
- container thawed whipped topping
How to Make Banana Coconut Cream Pie
- 1Dissolve 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.