Banana Coconut Cream Pie Recipe

Name: Banana Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. Ready Crust shortbread pie crust; 3 Tbsp. cornstarch; 1 1/3 c. water; 14 oz. can Eagle Brand condensed, sweetened milk; 3 egg yolks, beaten; 2 Tbsp. butter or margarine; 1 tsp. vanilla extract; 1/2 c. flaked coconut, toasted; 2 medium bananas; lemon juice; whipped cream

Servings: persons

16 oz. Ready Crust shortbread pie crust
3 Tbsp. cornstarch
1 1/3 c. water
14 oz. can Eagle Brand condensed, sweetened milk
3 egg yolks, beaten
2 Tbsp. butter or margarine
1 tsp. vanilla extract
1/2 c. flaked coconut, toasted
2 medium bananas
lemon juice
whipped cream

1
Dissolve
2
cornstarch in water in heavy pan.
3
Stir in milk and egg yolks, cook and stir over medium heat until thickened and bubbly.
4
Remove from heat, add butter and vanilla.
5
Cool slightly and fold in coconut.
6
Slice bananas and dip in lemon juice, drain. Arrange slices on bottom of pie crust and pour filling over bananas.
7
Cover and chill for 4 hours or until set.
8
Top with whipped cream.
9
Garnish with coconut and sliced bananas.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 oz. Ready Crust shortbread pie crust, 3 Tbsp. cornstarch, 1 1/3 c. water, 14 oz. can Eagle Brand condensed, sweetened milk, and more.

Yes, Banana Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Coconut Cream Pie

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