banana coconut cream pie

How To Make banana coconut cream pie

• 1

  3 tablespoons cornstarch
  1 1/3 cups water
  1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  3 large egg yolks, beaten
  2 tablespoons butter
  1 teaspoon vanilla extract
  1/2 cup flaked coconut, toasted*
  2 medium bananas
  Lemon juice
  1 (6 oz.) prepared graham cracker pie crust
  Heavy cream, whipped
• 2

  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.
  CHILL 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
  *To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan 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!
• Printable Recipe Card