Banana Coconut Cream Pie So Tasty

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Banana Coconut Cream Pie

"There is no reason to determine between banana cream pie and coconut cream pie with this scrumptious two-in-one recipe."

Ingredients :

3 tablespoons cornstarch
1 1/three cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 big egg yolks, crushed
2 tablespoons butter
1 teaspoon vanilla extract
half of cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Instructions :

Prep : 25M	Cook : 8M	Ready in : 4H35M

Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir till thickened and bubbly. Remove from warmness; upload butter and vanilla. Cool slightly. Fold in coconut.
Slice bananas; dip in lemon juice and drain. Arrange on backside of pie crust. Pour filling over bananas; cowl.
Chill four hours or till set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if favored.

Notes :

*To toast coconut: Place coconut in dry nonstick skillet; prepare dinner over medium heat, shaking pan till coconut is lightly browned.

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