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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Banana Coconut Cream Pie Recipe

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This recipe for Banana Coconut Cream Pie is from The Licate Family 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:  
1 6-oz Keebler Ready Crust Graham Cracker Pie Crust
3 T cornstarch
1 14-oz can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
3 egg yolks, beaten
2 T margarine or butter
2 tsp vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
RealLemon Lemon Juice from Concentrate
Whipping cream, whipped
Directions:
Directions:
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat, add margarine and vanilla. Cool slightly. Fold in coconut. Slice bananas, dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas, cover. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
8

 

 

 

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