Coconut-Banana Cream Pie
Coconut-Banana Cream Pie is an impressive dessert you can prepare in about 2 hours 14 minutes. Made with c. flaked coconut, c. quick oats, . butter, c. milk and c. cornstarch, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 300Β°; mix coconut, oats and 4 tablespoons butter by hand.
Pat coconut mixture onto bottom and up side of 9-inch pie plate.
Bake crust 15 minutes, until golden; cool.
In saucepan, combine milk, cornstarch, salt, egg yolks, 1/2 cup sugar and remaining 2 tablespoons butter.
Cook over medium-low heat, stirring constantly until mixture boils and thickens.
Boil 1 minute.
Remove from heat.
Stir in vanilla.
Line pie crust with bananas (sliced 1/4-inch thick); pour filling over bananas.
Cover with plastic wrap.
Refrigerate until cold.
Mix whipping cream and 2 teaspoons sugar until stiff peaks.
Spread over pie; garnish with sliced toasted almonds.
Serves 8 to 10.
π· Perfect Pairings
Complete your meal with these
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment