banana coconut cream pie

Name: Banana Coconut Cream Pie
Prep time: 15 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoon(s) cornstarch; 1 1/3 cup(s) water; 14 ounce(s) can sweetened condensed milk(not evaporated); 3 large egg yolks, beaten; 2 tablespoon(s) butter; 1 teaspoon(s) vanilla; 1/2 cup(s) flaked coconut, toasted; 2 medium bananas; - lemon juice; 8 - inch prepared graham cracker pie crust; 8 ounce(s) container thawed whipped topping

(4 RATINGS)

118 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Aug 29, 2011

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

Rate

prep time 15 Min

cook time

method Refrigerate/Freeze

yield 8-10 servings

Ingredients

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

How To Make banana coconut cream pie

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.
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