Coconut Cream & Banana Cream Pie
Recipe by Kathy Oaks
Makes 2 pies
Ingredients:
- 4 eggs
- 1 1/2 cups sugar
- 1 cup flour
- 1/2 teaspoon salt
- 6 cups half-and-half
- 3 to 4 sliced bananas
- 1 cups shredded coconut
- 2 teaspoons mexican vanilla
- 2 10-ounce packages baked pastry shell (one 9-inch)
- 4 cups whipping cream
- 1 cup powdered sugar
- 2 teaspoons clear vanilla
Directions:
In a medium saucepan, combine first 5 ingredients and bring to a boil over medium heat, stirring constantly. Remove from heat, and add vanilla.
Divide pie filling in half. Stir in 3/4 cup shredded coconut to half and sliced bananas to the other half. Pour filling into pie shells. Chill for at least 2 hours.
Whip cream together with powdered sugar and vanilla until thick and spread on top of pie. Toast remaining 1/4 cup of coconut and sprinkle on top of coconut pie, sprinkle banana pie with slivered almonds.
To toast coconut just spread on a cookie sheet and broil it until lightly browned. Keep an eye on it.
November 2010 Newsletter