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Lawry's Coconut Banana Cream Pie Recipe

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This recipe for Lawry's Coconut Banana Cream Pie is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie shell:
3 cups flaked coconut
1/2 cup butter

Pie filling:
4 egg yolks
3/4 cup sugar
3 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup flour
3 cups half-and-half
yellow food coloring
2 bananas
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
Directions:
Directions:
Melt butter in large skillet and saute coconut flakes, stirring constantly until golden brown, about 5 minutes. Place in lightly buttered 9" pie plate. Press firmly and evenly to form shell. Chill before filling.

Combine egg yolks, ¼ cup sugar, cornstarch, salt and flour in small bowl. Gradually add 1 cup half-and-half. Combine remaining 2 cups half-and-half and ½ cup sugar in 3-quart saucepan over medium heat and bring just to boil. Add egg mixture and cook and stir until mixture returns to boil and thickens, about 1 minute. Remove from heat. Stir in 2 drops food coloring and vanilla. Cover surface with plastic wrap; let cool. Slice bananas into shell. Pour filling into shell. Whip cream with sugar & vanilla; spoon on dollops of cream. Chill two hours before slicing.

 

 

 

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