Banana Coconut Cream Pie

american_region caribbean european french greek middle eastern region dessert drink sweet sour savory umami medium fast

Prep

23 min

Cook

36 min

Total

59 min

Ingredients (11)

3 tablespoons cornstarch g

1 ⅓ cups water g

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk g

3 large egg yolks, beaten g

2 tablespoons butter g

1 teaspoon vanilla extract g

½ cup flaked coconut, toasted* g

2 medium bananas g

Lemon juice g

1 (6 ounce) prepared graham cracker pie crust g

Heavy cream, whipped g

Nutrition

kcal

fat

carbs

protein

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.