Try this Banana Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionIn heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Milk and egg yolks. Cook and stir until thickened and bubbly, Remove from heat; add margarine and Vanilla Cool slightly. Fold in coconut. Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover. chill 4 hours or until set Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers. (Makes 8 servings) *MCformatted by Martha Hicks & Buster* Recipe by: Borden Food Corp. Posted to MC-Recipe Digest V1 #880 by "Nitro_II "
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 | ||
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Calories: 479 | ||
Calories from Fat: 236 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 652.9mg | 201 % | |
Sodium 167.2mg | 6 % | |
Potassium 430mg | 11 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 47.5g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 479
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