Banana Coconut Cream Pie

Ingredients

1 Keebler- (6-ounce) ready cruse shortbread pie cru
cups Water
1 can (14 oz)eagle-brand sweetened condensed milk
3 Egg yolks beaten
2 tablespoons Margarine or butter
1 teaspoon Vanilla extract
1/2 cup Flaked coconut, toasted
2 mediums Bananas
Realemon lemon juice from concentrate

Preparation

1
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.
2
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.
3
Refrigerate leftovers. (Makes 8 servings)

Tools

 



Yield:

8.0 servings

Added:

Monday, November 30, 2009 - 1:05pm

Creator:

Anonymous

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