Banana Coconut Cream Pie Recipe

click to rate
0 votes | 876 views
Servings: 8

Ingredients

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

Directions

  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)

Toolbox

Add the recipe to which day?
« Today - Aug 24 »
Today - Aug 24
August 25 - 31
September 1 - 7
September 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Languages

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment