Serves: 6
Total Calories: 919
In a skillet, sauté coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan cook for 2 minutes. Remove from heat add vanilla. Cool to room temperature. Place bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas.
© Copyright Reiman Publications, 1993-1997
This Coconut/Banana Cream Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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