Banana Coconut Cream Pie recipe

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Ingredients

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Nutrition Info

489.9 calories
carbohydrate: 42.2 g
cholesterol: 122.4 mg
fat: 22 g
fiber: 1.6 g
protein: 4.7 g
saturatedFat: 11.7 g
servingSize: -
sodium: 235.7 mg
sugar: 29.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

1 (9-inch) pie

Recipe Note

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

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