Show Subscription Form




Coconut/Banana Cream Pie Recipe
Coconut/Banana Cream Pie Recipe photo by Taste of Home

Coconut/Banana Cream Pie Recipe

Read Reviews (1)
5 1
Publisher Photo
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!
TOTAL TIME: Prep: 30 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 3 cups flaked coconut
  • 7 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoons salt
  • 3 cups half-and-half cream
  • 4 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 large firm bananas, sliced
  • Whipped cream and sliced bananas, optional

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.

Directions

  1. In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack.
  2. For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring.
  3. Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Coconut/Banana Cream Pie in Country Woman May/June 1994, p29

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Coconut/Banana Cream Pie(1)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 22, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT