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  • Banana Coconut Cream Pie

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    Banana Coconut Cream Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Keebler- (6-oz) ready cruse shortbread pie crust
    • 3 Tbsp. Cornstarch
    • 1 1/3 c. Water
    • 1 can (14 ounce)eagle-brand sweetened condensed lowfat milk
    • 3 x Egg yolks beaten
    • 2 Tbsp. Margarine or possibly butter
    • 1 tsp Vanilla extract
    • 1/2 c. Flaked coconut, toasted
    • 2 med Bananas Realemon lemon juice from concentrate Whipping cream, whipped

    Directions

    1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Lowfat milk and egg yolks. Cook and stir till thickened and bubbly, Remove from heat; add in margarine and Vanilla Cold slightly. Mix in coconut.
    2. Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover. refrigerate4 hrs or possibly till set Top with whipped cream. Garnish with toasted coconut and sliced bananas if you like.
    3. Chill leftovers. (Makes 8 servings)

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