Lawry's Coconut Banana Cream Pie

Recipe Ingredients

		Coconut Pie Shell
		Butter - as needed
3 cups	279g / 9.8oz	Flake coconut
		Pie Filling
4		Egg yolks
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1/4 cup	15g / 0.5oz	Flour
3 cups	711ml	Half-and-half
		Yellow food coloring - as needed
2 teaspoons	10ml	Vanilla extract
2		Bananas
1 cup	237ml	Heavy whipping cream
1 tablespoon	15ml	Powdered sugar

Recipe Instructions

Coconut Pie Shell: Melt 1/2 cup butter in large skillet and saute coconut flakes, stirring constantly, until golden brown, about 5 minutes. Place in lightly buttered 9-inch pie plate. Press firmly and evenly to form shell. Chill before filling, if desired.

Pie Filling: Combine egg yolks, 1/4 cup sugar, cornstarch, salt and flour in small bowl. Gradually add 1 cup half-and-half.

Combine remaining 2 cups half-and-half and 1/2 cup sugar in 3-quart saucepan and bring just to boil over medium heat. Add egg mixture and cook and stir until mixture returns to boil and thickens, about 1 minute. Remove from heat. Stir in 2 drops food coloring and vanilla. Cover surface with plastic wrap to prevent skin from forming. Let cool.

Slice bananas into Coconut Pie Shell. Pour filling into shell. Whip cream with powdered sugar until stiff. Spoon in dollops or pipe with pastry bag around edge of pie. Chill 2 hours before slicing.

This recipe yields 6 to 8 servings.

Each of 8 servings: 655 calories; 335 mg sodium; 242 mg cholesterol; 48 grams fat; 53 grams carbohydrates; 6 grams protein; 0.92 gram fiber.

Source:
The Los Angeles Times, 04-30-1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.