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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!
Ingredients
- 3 cups sweetened shredded 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 large egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 2 large firm bananas, sliced
- Whipped cream and sliced bananas, optional
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.
Nutrition Facts
1 piece: 544 calories, 34g fat (24g saturated fat), 178mg cholesterol, 316mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 6g protein.
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