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Banana-Coconut Cream Pie

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Banana-Coconut Cream Pie


5 T flour


2 C milk

3 egg yolks, beaten slightly

1 C flaked coconut

2-1/4 t vanilla

3 bananas

1 baked 9-inch pie shell

2 egg whites

Combine 4 T sugar, flour and � t salt in top of double boiler. Add milk and egg yolks; mix thoroughly. Cook over boiling water for 10 minutes, stirring constantly. Remove from heat. Add half the coconut and 1-1/4 t vanilla; cool. Slice 1 banana into pie shell; fill with coconut mixture. Slice 1 banana over filling. Beat egg whites in large bowl until frothy. Add � C sugar gradually; beat until stiff peaks form. Add remaining vanilla and dash of salt. Pile meringue over filling; seal edges. Slice remaining coconut. Bake at 450� until lightly browned.

Yield: 6-8 servings

Cookbook: The Illustrated Encyclopedia of American Cooking

Typed By: Susan Godfrey

Contributed by: Edit

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