recipe: Banana Coconut Cream Pie

Banana Coconut Cream Pie

Banana Coconut Cream Pie
  • Prep Time: 4 h 35 m
  • Calories: 490 kcal

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  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.
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