Banana Coconut Chiffon Pie

Source: S. A. Howell


Garnish with coconut.


1 package
vanilla pudding pie filling (3% oz)
envelopes gelatin
1 2⁄3 cup
evaporated milk
1 cup
1 1⁄2 teaspoon
vanilla essence
1 cup
mashed ripe bananas
1 tablespoon
lemon juice
1⁄2 cup
baked pie crust (9")
3⁄4 cups
toasted coconut


How to make Banana Coconut Chiffon Pie?

1. Mix vanilla pudding and gelatin in saucepan, add one cup evaporated milk and water. Cook as per directions on package. Cool until thickened, add vanilla essence and bananas and beat until light and fluffy.
2. Chill the remaining evaporated milk and whip until stiff. Add lemon juice and whip some more until very stiff. Fold in sugar. Fold whipped evaporated milk into pudding mixture.
3. Dice additional two bananas into pie crust and pour filling on top. Garnish with coconut. Chill until firm.