BANANA COCONUT PIE

Name: BANANA COCONUT PIE
Cook time: 30 min
Total time: 30 min
Ingredients: 1 keebler shortbread pie crust; 3 Tbsp cornstrach; 1 1/3 c water; 1 14 ounce can sweetned condense milk; 3 egg yolks (beaten); 2 Tbsp butter; 1 tsp vanilla extract; 1 c coconut, flaked; 1/2 c coconut, flaked, and toasted for topping; 2 medium banana (sliced) dip into lemon juice so as not to brown

By April Alvarez
@peaches58

Easy to make and very good, you can also use instant banana or vanilla pudding.

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Cook:

30 Min

Ingredients

1

keebler shortbread pie crust
3 Tbsp

cornstrach
1 1/3 c

water
1

14 ounce can sweetned condense milk
3

egg yolks (beaten)
2 Tbsp

butter
1 tsp

vanilla extract
1 c

coconut, flaked
1/2 c

coconut, flaked, and toasted for topping
2 medium

banana (sliced) dip into lemon juice so as not to brown
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How to Make BANANA COCONUT PIE

Step-by-Step

In Saucepan disslove cornstarch in water. Stir in sweetned condensed milk and egg yolks. Cook and stir until thicken and bubbly.
Remove from heat, add butter and vanilla. Cool slightly then fold in one cup of coconut. Set aside to cool.
Dip sliced bananas in lemon juice and shake well. Place bananas onto crust. Pour pudding mix over the bananas and spread evenly. Cover pie with wax or clear plastic wrap. Chill at least 4 hours.
Remove pie and top with cool whip and sprinkle toasted coconut over top of cool whip.

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