This is a print preview of "Banana Coconut Cream Pie" recipe.

Banana Coconut Cream Pie Recipe
by Global Cookbook

Banana Coconut Cream Pie
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  Servings: 8

Ingredients

  • 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)