Banana coconut cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Keebler- (6-ounce) ready cruse shortbread pie crust | |
| 3 | tablespoons | Cornstarch |
| 1⅓ | cup | Water |
| 1 | can | (14 oz)eagle-brand sweetened condensed milk |
| 3 | Egg yolks beaten | |
| 2 | tablespoons | Margarine or butter |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Flaked coconut; toasted |
| 2 | mediums | Bananas |
| Realemon lemon juice from concentrate | ||
| Whipping cream; whipped | ||
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. (Makes 8 servings) *MCformatted by Martha Hicks & Buster* Recipe by: Borden Food Corp.
Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97
Related recipes
- Banana cream cheese pie
- Banana cream pie
- Banana cream pie #2
- Banana cream pie 2
- Banana cream pie 3
- Banana cream pie.
- Banana creme pie
- Banana~ chocolate & coconut cream pie
- Boston banana cream pie
- Chocolate banana coconut cream pie
- Chocolate banana cream pie
- Coconut cream pie
- Creamy banana coconut pie
- Double coconut cream pie
- Easy banana cream pie
- Easy coconut cream pie
- Fresh coconut cream pie
- Impossible banana cream pie
- Quick coconut cream pie
- Traditional coconut cream pie