BANANA COCONUT CHIFFON PIE
1 (3 1/4 oz.) package vanilla pudding and pie filling mix
2 tablespoons (2 envelopes) unflavored gelatin
1 2/3 cups undiluted Carnation Evaporated Milk, divided use
1 cup water
1 1/2 teaspoons vanilla
1 cup mashed ripe bananas
1 tablespoon lemon juice
1/2 cup sugar
1 (9-inch) single crust baked pie shell
3/4 cup toasted coconut
Mix pudding and gelatin in saucepan. Add 1 cup evaporated milk and water. Cook over low heat according to package directions. Cool until thickened and mixture mounds from spoon (about 45 minutes).
Add vanilla and bananas. Beat until light and fluffy.
Freeze remaining 2/3 cup evaporated milk in refrigerator tray until soft ice crystals form around edges of tray (15-20 minutes). Whip until stiff (about 1 minute). Add lemon juice. Whip very stiff (about 2 minutes longer). Fold in sugar.
Fold whipped Carnation into pudding mixture.
Dice additional bananas in cooled pie shell, if desired. Pour filling in shell. Garnish top with coconut, Chill 2-3 hours until firm.
Makes 8-10 servings
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1974 |