I pair up two of my favorites in this one. And provide two variations in the preparation.
I tell family and friends, girls bake pies -- guys build pies. My 8 year old friend Isabel built this pie, from the bottom up. She is standing on a stool at the kitchen counter. She is a a wee whisper of a girl.
For the Busy Mom, one method is considerably quicker than the other.
Either way -- They will get devoured quickly.
A phrase oft heard in my kitchen is "I built it all by myself".
serves6 or 7
prep time20 Min
Ingredients For banana coconut cream pie
jell-o instant pudding vanilla 6 oz. ea. or 1 large
1 to 1 1/2 c
pre-packaged graham cracker pie crust
or your own homemade pie crust shell
cool whip or home made mirengue
meringue -- 3 egg whites, 3/4 tspn. salt and 6 tblspn. sugar
How To Make banana coconut cream pie
If using homemade pie dough crust pre-bake the crust. If using Cool Whip topping you are then done with crust. If using Meringue topping crust will be filled and go back to oven for short time.
Prepare the instant pudding per package directions but use 1/3 less milk than called for. (Insures a thicker filling.)
Peal and slice the two ripe Bananas and line bottom of crust. Pre-packaged Graham Cracker or your own.
Mix Coconut into pudding and spoon pudding into crust atop Bananas. I at times provide another layer of sliced Bananas on top.
If using Cool Whip topping place pie back into fridge to chill until ready to serve, Spoon on or spray on the Whipped Topping when ready to serve.
For mirengue do it thusly -- In bowl beat egg whites and salt with hand mixer until soft peaks form. Be sure bowl is completely free of oil or fat, or peaks wont be formed. At high speed sprinkle in Sugar 2 tablespoons at a time. Beat until white glossy peaks stand. Take a bit between thumb and finger and insure all sugar is dissolved.
With back of spoon spread meringue over pie filling. Try to mound the center somewhat, and pull spoon up to form slight peaks. Sprinkle on a few Coconut shreds, they will brown. Bake about 10 minutes at 375 to 400 degrees, until golden. Remove from oven allow to cool away from drafts. Serve. Enjoy.
Note: I became the "Kitchen Help" for this one. Isabel, my 8 year old friend, made this from the bottom up. Pie Crust, the filling, the slicing to the meringue topping. I gave a little instruction along the way and backed off. Way Off. She Rocks.
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!