Serves: 8
Total Calories: 334
Pie Crust:
Mix well all ingredients in a 9-inch pie pan. Press into bottom and sides of pan. Bake at 300° for 15 minutes, or until golden.
Filling:
In large saucepan, mix milk, cornstarch, yolks, 1/2 cup sugar, and margarine. Cook over medium heat, stirring constantly, until it boils and thickens. Boil one minute. Stir in vanilla. Slice bananas into pie shell. Pour custard on top. Beat egg whites until stiff peaks form. Gradually stir in remaining 1/4 cup sugar. Spread meringue over filling, being sure to seal edges. Bake in preheated 400° oven 10 minutes, or until meringue is golden. Cool on wire rack.
This Coconut Banana Cream Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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