Banana Coconut Cream Pie
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
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Instructions
- 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.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas.
- Cover and chill pie for 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Source
Original recipe: View Original