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Ingredientes
- 1 x Keebler- (6-oz) ready cruse shortbread pie crust
- 3 Tbsp. Cornstarch
- 1 1/3 c. Water
- 1 can (14 ounce)eagle-brand sweetened condensed lowfat milk
- 3 x Egg yolks beaten
- 2 Tbsp. Margarine or possibly butter
- 1 tsp Vanilla extract
- 1/2 c. Flaked coconut, toasted
- 2 med Bananas Realemon lemon juice from concentrate Whipping cream, whipped
Direcciones
- In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Lowfat milk and egg yolks. Cook and stir till thickened and bubbly, Remove from heat; add in margarine and Vanilla Cold slightly. Mix in coconut.
- Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover. refrigerate4 hrs or possibly till set Top with whipped cream. Garnish with toasted coconut and sliced bananas if you like.
- Chill leftovers. (Makes 8 servings)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 33 | 52% |
| Total Fat 3.76g | 5% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 78mg | 2% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.54g | 2% |
| Protein 0.31g | 0% |
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