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Banana Coconut Cream Pie Recipe

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

Beth Carter (Mrs. Greg)
Added: Tuesday, March 1, 2005


1 Keebler shortbread pie crust
3 Tbsp cornstarch
1 1/3 c. water
1 14 oz sweetened condensed milk
3 egg yolks, beaten
2 Tbsp margarine or butter
1 tsp vanilla
1/2 c. toasted coconut
2 medium bananas
1/4 c. peanut butter (more if desired)
Cool Whip

Dissolve cornstarch in water. Add milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat and add margarine, vanilla and peanut butter. Cool slightly. Fold in coconut and bananas. Pour filling into shell and cover with plastic wrap. Chill 4 hours and top with Cool Whip. Can sprinkle toasted coconut, chopped peanuts, etc over top.




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