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banana coconut cream pie

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Best ever- My husband loves banana pie - I like coconut pie- so this satisfies us both. And best of all I don't have to bake it! LOL

(4 ratings)
yield 8 -10 servings
prep time 15 Min
method Refrigerate/Freeze

Ingredients For banana coconut cream pie

  • 3 Tbsp
    cornstarch
  • 1 1/3 c
    water
  • 14 oz
    can sweetened condensed milk(not evaporated)
  • 3 lg
    egg yolks, beaten
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla
  • 1/2 c
    flaked coconut, toasted
  • 2 md
    bananas
  • lemon juice
  • 8
    inch prepared graham cracker pie crust
  • 8 oz
    container thawed whipped topping

How To Make banana coconut cream pie

  • 1
    Dissolve cornstarch in water in heavy saucepan, stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove form heat; add butter and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange them on bottom of pie crust. Pour filling over bananas; cover with wax paper. Chill 4 hours or until set. Top with whipped topping.. Garnish with toasted coconut and sliced bananas, if desired. Note: to toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan or stirring until coconut is lightly browned.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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