Coconut-Banana Cream Pie
Coconut-Banana Cream Pie is an moderately easy dinner. Made with 1 1/3 c. flaked coconut, 3/4 c. quick oats, 6 tbsp. butter, 3 c. milk and 1/2 c. cornstarch, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 300Β°; mix coconut, oats and 4 tablespoons butter by hand.
Pat coconut mixture onto bottom and up side of 9-inch pie plate.
Bake crust 15 minutes, until golden; cool.
In saucepan, combine milk, cornstarch, salt, egg yolks, 1/2 cup sugar and remaining 2 tablespoons butter.
Cook over medium-low heat, stirring constantly until mixture boils and thickens.
Boil 1 minute.
Remove from heat.
Stir in vanilla.
Line pie crust with bananas (sliced 1/4-inch thick); pour filling over bananas.
Cover with plastic wrap.
Refrigerate until cold.
Mix whipping cream and 2 teaspoons sugar until stiff peaks.
Spread over pie; garnish with sliced toasted almonds.
Serves 8 to 10.
π· Perfect Pairings
Complete your meal with these
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