1 pie crust 1 cup of raspberries, fresh or thawed 1 banana, sliced 4 eggs ½ cup granulated sugar ½ cup ground almonds 2 tbsp. melted butter 1 cup 2 % milk, warm 1 tsp. vanilla extract 2 tbsp. banana…
Published September 25, 2007 by
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.