With this banana-coconut cream pie there's no reason to decide between banana pie and coconut pie. It's a delicious two-in-one recipe.
Ingredients
- 3 tablespoons cornstarch
- 1.33 cups water
- 1 can EAGLE BRAND® Sweetened Condensed Milk , 14 ounce
- 3 large egg yolks , beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 0.5 cups flaked coconut , toasted*
- 2 medium bananas
- Lemon juice
- 1 prepared graham cracker pie crust , 6 ounce
- Heavy cream , whipped
Instructions
-
1
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.
-
2
Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas.
-
3
Cover and chill pie for 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts
Per serving
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