Coconut Banana Cream Pie

Serves: 8
Total Calories: 334


Pie Crust:
1 1/3 cups flaked coconut
2/3 cup rolled oats
3 tablespoons margarine, melted
3 cups milk
1/3 cup cornstarch
3 eggs, separated
3/4 cup sugar, divided
2 tablespoons margarine
1 1/2 teaspoons vanilla extract
2 large bananas


Pie Crust:
Mix well all ingredients in a 9-inch pie pan. Press into bottom and sides of pan. Bake at 300° for 15 minutes, or until golden.

In large saucepan, mix milk, cornstarch, yolks, 1/2 cup sugar, and margarine. Cook over medium heat, stirring constantly until it boils and thickens. Boil one minute. Stir in vanilla. Slice bananas into pie shell. Pour custard on top. Beat egg whites until stiff peaks form. Gradually stir in remaining 1/4 cup sugar. Spread meringue over filling, being sure to seal edges. Bake in preheated 400° oven 10 minutes, or until meringue is golden. Cool on wire rack.

Nutritional Facts:

Serves: 8
Total Calories: 334
Calories from Fat: 116

This Coconut Banana Cream Pie recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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