Start Saving Today!

Jan 1, 2010

Banana Coconut Cream Pie


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


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.