Banana Coconut Cream Pie!

Banana-Coconut-Cream-Pie

   

There is no reason to decide between banana cream pie and coconut cream pie. This is a delicious two in one recipe. This pie is super easy to make and oh, so delicious. This is one of my favorites pies. I love coconut and bananas so how better to join 


them together than in this cream pie. Yum!

*** If you are wanting this for dinner, be sure and make it early in the day or the night before. It needs to sit in the fridge and cool for a few hours before serving. I have made this several times and it is always a hit. I did buy a prepared graham cracker pie crust to save time but usually I do make the crust myself. 

Put coconut in oven at 350 for 5-7 minutes to toast

Keep an eye on it. It can quickly burn

Dissolve cornstarch in water over med high heat

Stir in condensed milk

Add egg yolks one at a time and whisk until mix well.

Lower heat to med and whisk constantly for 5-7 minutes 

or until thick and bubbly

Gently fold in the butter, vanilla and coconut. 

Cover with plastic wrap- Custard can have a film and the 

plastic will lift it  

Allow to cool for 10 minutes.

Stir in coconut

Put lemon juice in bowl

Dip bananas, both side, in the juice

Put them in your pie crust

Pour filling over bananas 

Cover and refrigerate at least 3 or 4 hours

Add Whipped Cream. Top with toasted coconut and bananas if you wish

Serve and enjoy!

Ingredients 

Original recipe makes 1 (9 inch) pie

3 tablespoons cornstarch

1 1/3 cups water

1 (14 oz can Eagle Brand Sweetened Condensed Milk

3 large egg yolks, beaten

2 tablespoon butter

1 teaspoon vanilla extract

1/2 cup flaked coconut toasted

2 medium bananas

Lemon juice 

1 (60z) prepared graham cracker pie crust

Heavy whipping cream

Directions

1. 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.
2. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
3. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Served this with a cold glass of milk. Delicious!!!!

xoxo
Lenetta