Banana Coconut Cream Pie Recipe

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Servings: 8


Cost per serving $0.16 view details
  • 1 x Keebler- (6-oz) ready cruse shortbread pie crust
  • 3 Tbsp. Cornstarch
  • 1 1/3 c. Water
  • 1 can (14 ounce)eagle-brand sweetened condensed lowfat milk
  • 3 x Egg yolks beaten
  • 2 Tbsp. Margarine or possibly butter
  • 1 tsp Vanilla extract
  • 1/2 c. Flaked coconut, toasted
  • 2 med Bananas Realemon lemon juice from concentrate Whipping cream, whipped


  1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Lowfat milk and egg yolks. Cook and stir till thickened and bubbly, Remove from heat; add in margarine and Vanilla Cold slightly. Mix in coconut.
  2. Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover. refrigerate4 hrs or possibly till set Top with whipped cream. Garnish with toasted coconut and sliced bananas if you like.
  3. Chill leftovers. (Makes 8 servings)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 68g
Recipe makes 8 servings
Calories 64  
Calories from Fat 33 52%
Total Fat 3.76g 5%
Saturated Fat 1.33g 5%
Trans Fat 0.52g  
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 78mg 2%
Total Carbs 7.54g 2%
Dietary Fiber 0.8g 3%
Sugars 2.54g 2%
Protein 0.31g 0%
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