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Banana Coconut Cream Pie




Source of Recipe


Easy Home Cooking


List of Ingredients




3 tbsp cornstarch
1 1/3 cup water
1 (14oz) can sweetened condensed milk
3 egg yolks
2 tbsp butter
1 tsp vanilla
1/2 cup flaked coconut, toasted
2 medium bananas
2 tbsp lemon juice from concentrate
1 (8 or 9 inch) baked pie crust
Meringue
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar

Recipe



Preheat oven to 375°. In heavy saucepan over medium heat, dissolve cornstarch in water; stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut; set aside.

Peel and slice bananas into 1/4-inch thick rounds. Toss gently with lemon juice; drain. Arrange bananas onto bottom of crust. Pour filling over bananas.

In medium bowl with electric blender, whip egg whites and cream of tartar until soft set. Add sugar a tablespoon at a time until stiff peaks form. Put meringue on top of filling and bake for 10-15 minutes or until browned. Top with toasted coconut (optional). Refrigerate 4 hours or until set. Store leftovers covered in refrigerator.