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Banana Coconut Cream Pie

Published September 25, 2007        by Nicole

  • 1 shortbread pie crust
  • 3 tablespoons cornstarch
  • 1 1/3 cups water
  • 1 can sweetened condensed milk
  • 3 egg yolks, beatened
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut, toasted
  • 2 medium bananas
  • Lemon juice
  • Whipped cream

In heavy saucepan, dissolve cornstarch in water, stir in milk and 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. Top with whipped cream. Garnish with toasted coconut. Add this to your gift baskets this year and surprise people with your unique sense of baking.