banana coconut cream pie

How To Make banana coconut cream pie

• 1

  3 tablespoons cornstarch 1 1/3 cups water 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 3 large egg yolks, beaten 2 tablespoons butter 1 teaspoon vanilla extract 1/2 cup flaked coconut, toasted* 2 medium bananas Lemon juice 1 (6 oz.) prepared graham cracker pie crust Heavy cream, whipped
• 2

  DISSOLVE cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut. SLICE bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. CHILL 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired. *To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.
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