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Coconut/Banana Cream Pie

 Coconut/Banana Cream Pie
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!
6-8 ServingsPrep: 30 min. + chilling


  • 3 cups flaked coconut
  • 7 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup 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


  • 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.
  • 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.
  • Place bananas in the crust. Cover with cream mixture. Refrigerate

2 of 2

Coconut/Banana Cream Pie (continued)

Directions (continued)

  • until set, about 2 hours. Sprinkle with reserved coconut. If
  • desired, garnish with whipped cream and bananas. Refrigerate
  • leftovers. Yield: 6-8 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.