Banana Coconut Cream Pie
Banana Coconut Cream Pie is an moderately easy dinner. Made with 16 oz. ready crust shortbread pie crust, 3 tbsp. cornstarch, 1 1/3 c. water, 14 oz. can eagle brand condensed, sweetened milk and 3 egg yolks, beaten, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Dissolve cornstarch in water in heavy pan.
Stir in milk and egg yolks, cook and stir over medium heat until thickened and bubbly.
Remove from heat, add butter and vanilla.
Cool slightly and fold in coconut.
Slice bananas and dip in lemon juice, drain. Arrange slices on bottom of pie crust and pour filling over bananas.
Cover and chill for 4 hours or until set.
Top with whipped cream.
Garnish with coconut and sliced bananas.
π· Perfect Pairings
Complete your meal with these
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