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After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings—it's everyone's favorite treat—and also for when company comes by. Our children—6 and 3—"help" me with baking. They've learned many of their measurement in the kitchen!
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 544 calories, 34 g fat (24 g saturated fat), 178 mg cholesterol, 316 mg sodium, 52 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Coconut/Banana Cream Pie in Country Woman May/June 1994, p29
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Reviewed on Aug. 22, 2010 by Bevnadeau
I modified it by adding two very ripe bananas (mashed) to the custard, and using blue agave (1/2 cup) instead of sugar.Everyone loved it and diabetics can eat it.
I modified it by adding two very ripe bananas (mashed) to the custard, and using blue agave (1/2 cup) instead of sugar.
Everyone loved it and diabetics can eat it.
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