coconut/banana cream pie
I love Coconut Cream Pie and Banana Cream Pie. Combining the two makes the best of two worlds. This recipe is tried and true. You won't be disappointed...I promise.
prep time
35 Min
cook time
method
---
yield
Yield: 6-8 servings
Ingredients
- CRUST:
- 3 cups flaked coconut
- 7 tablespoons butter or margarine
- FILLING:
- 3/4 cup sugar
- 1/4 cup all purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups light cream
- 4 - egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 2 - large firm bananas, sliced
- - optional: whipped cream
How To Make coconut/banana cream pie
-
Step 1In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9" pie plate. Bake at 350 for 7 minutes.
-
Step 2In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan; cook for 2 minutes. Remove from heat; add vanilla. Cool to room temperature.
-
Step 3Place sliced bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes