Banana Coconut Cream Pie

1
Pat Duran

By
@kitchenChatter

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

Rating:

★★★★★ 4 votes

Comments:
Serves:
8-10 servings
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

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  • 3 Tbsp
    cornstarch
  • 1 1/3 c
    water
  • 14 oz
    can sweetened condensed milk(not evaporated)
  • 3 large
    egg yolks, beaten
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla
  • 1/2 c
    flaked coconut, toasted
  • 2 medium
    bananas
  • ·
    lemon juice
  • 8
    inch prepared graham cracker pie crust
  • 8 oz
    container thawed whipped topping

How to Make Banana Coconut Cream Pie

Step-by-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.

Printable Recipe Card

About Banana Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids




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