Banana Coconut Cream Pie

Banana Coconut Cream Pie
  • 3 tablespoons cornstarch
  • 1 1/3 cups water
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 3 large egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut, toasted*
  • 2 medium bananas
  • Lemon juice
  • 1 (6 ounce) prepared graham cracker pie crust
  • Heavy cream, whipped


  1. Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
  2. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
  3. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

03/30/2017
Banana Coconut Cream Pie, recipe PT15M PT1H 5 455 calories

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