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Coconut Banana Cream Pie Recipe

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This recipe for Coconut Banana Cream Pie, by , is from Cooking With Tammy, Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Mann
Added: Thursday, August 26, 2010


2 C flour
1 C finely chopped pecans
2 sticks butter

1 1/2 C heavy whipping cream
1/2 C confectioners sugar
4 oz cream cheese -softened
1 3 & 3/4 oz box banana flavor instant pudding

3/4 C toasted pecans
1 C toasted coconut
3 C whipping cream

Heat oven to 350. Place oven rack in middle of oven.

Crust: Combine ingredients and press into a 10 inch pie pan. Bake about 25 minutes until light brown.

Filling: Beat cream and cream cheese until thoroughly blended. Spread evenly over crust. Whisk pudding with milk until thickened. Spread over cream cheese layer. Chill till set.

Topping: Thinly slice bananas and arrange in single layer over pudding. Whip cream and fold in toasted pecans. Sprinkle with toasted coconut and chill thoroughly.

For extra richness use cream instead of milk to pudding.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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