Banana Coconut Cream Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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

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.


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.


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