Bannana Coconut Cream Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Very easy and so refreshing that it will remind you of summer vacation! Ingredients:
1 (6-ounce) pie crust |
3 tablespoons cornstarch |
1 1/3 cups water |
1 (14-ounce) can eagle® brand sweetened condensed milk (not evaporated milk) |
3 egg yolks, beaten |
2 tablespoons margarine or butter |
1 teaspoon vanilla extract |
1/2 cup flaked coconut, toasted |
2 medium bananas |
lemon juice from concentrate |
whipped cream, whipped |
Directions:
1. In heavy saucepan, dissolve cornstarch in water; stir in Eagle® Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly.
2. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
3. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers.
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