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Banana Coconut Cream Pie
Author/Submitted by: Borden Food Corp.
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
(6-ounce) keebler- ready cruse
-- shortbread pie crust 3
tablespoons
cornstarch 1 1/3
cup
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
medium
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*
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