Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
I have actually never made this exact recipe, but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the van...
Excellent, very rich. The only change I made was to incorporate 1-1/2 cups of the coconut (untoasted) into the custard filling, followed by the egg whites and whipped cream. Sprinkled the rema...
This is the SECOND pie I've ever made. I was a little nervous, but this pie turned out BEAUTIFULLY! There was a little snafu with the whipped cream - I think I used too much or whipped the c...