Friday, September 18, 2015


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Chocolate Banana Coconut Cream Pie
2 cups 1% milk
2/3 cup half and half
1 cup sugar
1/3 cup all purpose flour
¼ tsp salt
3 egg yolks - reserve a little egg white
1 tsp butter
1 ½ tsp vanilla
1/3 cup sweeted coconut
2 ripe bananas
Pre-made graham cracker crust
Cool Whip
Hershey’s Chocolate sauce
1 sm pkg Chocolate Cook N Serve pudding
¾ cup 1% milk
The mistake was that it wouldn’t set up, so I dumped it all back in a sauce pan,
added another ¾ c milk and a small pkg of Chocolate Cook n Serve pudding.
Heated it until boiling, stirring constantly.
Brush egg white over graham cracker crust and bake for 5 minutes at 350°
Get the egg yolks ready in a small bowl, beat until mixed well.
In a sauce pan heat milk and half and half (don’t let it burn) stir constantly.
In a separate bowl, mix together sugar, flour and salt. Gradually, stir dry ingredients into hot milk. Stir constantly, until thickened.
Temper eggs, by adding a little of the hot milk mixture and stir so that eggs don’t cook. When eggs are warm, add them into the hot milk mixture. Bring to a boil, stirring constantly.
Smash 2 ripe banana until smooth add to mixture. Stir in the coconut.
Remove from heat and add in the butter and vanilla. Stir until everything is mixed well.
Now, add the ¾ cup of milk and pudding mix. Heat till boiling, stir constantly.
Let sit for approximately 10-15 minutes.
Pour into graham cracker crust. Let cool.
Top with cool whip and toasted coconut. Drizzle Hershey’s chocolate syrup over top of pie.
Refrigerate at least 4 hours before serving.
OMG, this is the best pie, I’ve ever tasted
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