For National Banana Cream Pie Day I wanted to find you a recipe that was slightly different and I came across this island cream pie version that is called that because of the coconut and the mango that is added to this amazing banana cream pie recipe making that much more exotic
This great recipe has been brought to you by tablespoon.com website, thanks for sharing this recipe with us
Here below is a list of the ingredients you from the website along with an excerpt too
- Prep Time 20 min
- Total Time3 hr 0 min
- Servings 8
Escape to the tropics with this deliciously easy pie featuring the best of the islands: banana, coconut and mango! From Veronica Callaghan, Bake-Off® Monthly Challenge.
INGREDIENTS
Crust
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box
Filling
- 1/2 cup shredded coconut
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups cold milk
- 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
- 4 medium bananas, cut into 1/4-inch slices
Topping
- 1 ripe mango, seed removed, peeled and cut up
- 1 cup frozen whipped topping, thawed
March 2 is National Banana Cream Pie Day
Five Food Finds about pie in America
- Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
- Until the early 1900’s Pie was considered a breakfast food.
- In England, Oliver Cromwell banned the eating of pie in 1644, declaring it “a pagan form of pleasure”
- “Wet bottom” molasses pie, Shoo-fly pie, were not originally made to eat. They were used to attract flies from the kitchen. They would stick to the pies
- Early colonists cooked their pies in long narrow pans calling them “coffins” Round pies were not common until the early 1800’s.
Article source :foodimentary.com
The full recipe from tablespoon.com is found in the box below
