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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




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