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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Banana Cream Pie Recipe

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This recipe for Coconut Banana Cream Pie is from Powell-Heard Family Favorites 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:  
1⅓ c, flaked coconut
3 bananas
3 eggs (separated)
¾ c. sugar
⅓ c. flour or 3 Tbsp. corn starch
¼ t. salt
2 cups milk
2 Tbsp. margarine
1 t. vanilla
9-inch pastry shell, baked
Directions:
Directions:
In saucepan combine ¾ cup sugar, ⅓ cup flour or 3 Tbsp. cornstarch, and ¼ t. salt. Gradually add milk, mixing well. Stir and cook over medium heat til mixture thickens and boils. Cook 2 minutes longer, stirring constantly. Remove from heat. Stir small amount of hot mixture into 3 slightly beaten egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla and only 1 cup of the coconut. Slice bananas into baked cooled pastry shell (9-inch). Pour hot mixture into pastry shell (atop bananas). Spread meringue atop pie and sprinkle ⅓ c. of coconut on top. Bake at 350º for 12-15 minutes. Cool. Store refrigerated.
Number Of Servings:
Number Of Servings:
8

 

 

 

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