Banana Coconut Cream Pie

  • Servings: servings
  • Serving Size: 8 to 10
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes

Ingredients

  • 3 tablespoons cornstarch
  • 1 1/3 cups water
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut, toasted*
  • 2 medium bananas
  • Lemon juice
  • 1 (6 oz.) prepared graham cracker pie crust
  • Heavy cream, whipped

Instructions

  • DISSOLVE cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter 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.
  • *To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.
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