banana coconut pie
(1 rating)
Easy to make and very good, you can also use instant banana or vanilla pudding.
(1 rating)
cook time
30 Min
Ingredients For banana coconut pie
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1keebler shortbread pie crust
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3 Tbspcornstrach
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1 1/3 cwater
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114 ounce can sweetned condense milk
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3egg yolks (beaten)
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2 Tbspbutter
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1 tspvanilla extract
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1 ccoconut, flaked
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1/2 ccoconut, flaked, and toasted for topping
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2 mdbanana (sliced) dip into lemon juice so as not to brown
How To Make banana coconut pie
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1In Saucepan disslove cornstarch in water. Stir in sweetned condensed milk and egg yolks. Cook and stir until thicken and bubbly.
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2Remove from heat, add butter and vanilla. Cool slightly then fold in one cup of coconut. Set aside to cool.
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3Dip sliced bananas in lemon juice and shake well. Place bananas onto crust. Pour pudding mix over the bananas and spread evenly. Cover pie with wax or clear plastic wrap. Chill at least 4 hours.
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4Remove pie and top with cool whip and sprinkle toasted coconut over top of cool whip.
- 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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