Banana Coconut Cream Pie
CATEGORIES
INGREDIENTS
  • 1 (6-ounce) pie crust
  • 3 tablespoons cornstarch
  • 1 1/3 cups water
  • 1 (14-ounce) can EagleĀ® 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
  1. In heavy saucepan, dissolve cornstarch in water; stir in EagleĀ® Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly.
  2. Fold in coconut. 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. Refrigerate leftovers.