banana coconut pie

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

(1 RATING)

167 Pinches 2 Photos

April Alvarez

Newport Richey, FL

Updated on May 21, 2012

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

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prep time

cook time 30 Min

method ---

yield

Ingredients

1 - keebler shortbread pie crust
3 tablespoons cornstrach
1 1/3 cups water
1 - 14 ounce can sweetned condense milk
3 - egg yolks (beaten)
2 tablespoons butter
1 teaspoon vanilla extract
1 cup coconut, flaked
1/2 cup coconut, flaked, and toasted for topping
2 medium banana (sliced) dip into lemon juice so as not to brown

How To Make banana coconut pie

Step 1

In Saucepan disslove cornstarch in water. Stir in sweetned condensed milk and egg yolks. Cook and stir until thicken and bubbly.

Step 2

Remove from heat, add butter and vanilla. Cool slightly then fold in one cup of coconut. Set aside to cool.
Step 3

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.
Step 4

Remove pie and top with cool whip and sprinkle toasted coconut over top of cool whip.
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