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Tropical Sour Cream Pie Recipe

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This recipe for Tropical Sour Cream Pie, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Chappell
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) can crushed pineapple, undrained
1 tbsp. sugar
1 c. milk
1 (4 3/4 oz.) box vanilla cook and serve pudding mix
8 oz. sour cream
1 1/2 c. flaked coconut, divided
1 medium banana, sliced
4 1/2 oz. Cool Whip, thawed
1 (9 inch) pie shell, baked

Directions:
Directions:
Combine pineapple, sugar, milk, and pudding mix in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Add a small amount of the hot mixture to the sour cream, mixing well. Add the rest of the sour cream to pudding mixture. Stir in 1 cup coconut. Allow to cool. Place banana slices ( you may sprinkle a little lemon juice over banana slices to keep from turning brown) in pastry shell. Spoon custard mixture over bananas. Spread with whipped topping. Sprinkle remaining coconut over top. Chill at least 3 hours before serving.

 

 

 

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