Banana Coconut Cream Pie
Description
Banana-coconut cream pie means 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 1/3 cups water
•
1 (14 ounce) 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 ounce) prepared graham cracker pie crust
•
Heavy cream, whipped
Directions
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.