Summer is here and it is time for those yummy refrigerator pies to make an entrance! This recipe takes the classic cream pie to a tropical level with both banana and toasted coconut as part of the filling. Then it's topped with some whipped cream and more toasted coconut all sitting in a crumbled vanilla wafer crust!
And the best part is that it is easy peasy to make!!
The basic recipe I used is from Eagle Brand only I made a couple changes. First, instead of using a graham cracker crust, I decided on a vanilla wafer crust. For some reason I just thought vanilla wafers would go better with the whole banana flavor thing. This was easy enough to make, although I should have opted to use my food processor to crumble up the cookies instead of pounding them down manually using my trusty rolling pin. Just mix the cookie crumbs with butter, about 1/3 cup butter to 1 1/2 cups cookie crumbs, and press into a 9 inch pie plate. Then for the whipped cream topping I just used good old Cool Whip instead of whipping up my own from heavy cream. This what helped to make the recipe so simple.
For the filling all I used was...
3 T corn starch
1 1/3 cups water
one 14 oz can of Sweetened Condensed milk
3 large egg yokes, beaten
2 T of butter cut up in small pieces
1 tsp. of vanilla extract
1/2 cup plus 2-3 T of flaked coconut, toasted
and 2 ripe bananas dipped in some lemon juice
Start by dissolving the 3 T of corn starch in the water in a medium size pot. Then add the sweetened condensed milk and then slowly add the egg yolks all the while stirring consistently with wire whisk over medium heat until the mixture becomes thick and bubbly. Remove from the heat and add the butter and vanilla extract. Then let it cool slightly before adding the 1/2 cup of toasted coconut.
Slice your bananas and dip into the lemon juice, this will prevent them from turning brown. Arrange slices in the bottom of the pie crust and then add your coconut cream filling. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Before serving, remove plastic wrap and top with the whipped cream then garnish with the remaining toasted coconut.
See wasn't that easy???
Mr. Rosemary Lane and the kiddos LOVED it! Mr. RL said it was super creamy and even my son Michael, who is not the biggest fan of coconut, gave it a hearty thumbs up!
Thanks for stopping by today and remember to drop by Wednesday evening for another awe-inspiring
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