Coconut/Banana Cream Pie Recipe

5 3 4
Coconut/Banana Cream Pie Recipe
Coconut/Banana Cream Pie Recipe photo by Taste of Home
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Coconut/Banana Cream Pie Recipe

Read Reviews
5 3 4
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • CRUST:
  • 3 cups flaked coconut
  • 7 tablespoons butter or margarine
  • FILLING:
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoons salt
  • 3 cups light cream
  • 4 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 large firm bananas, sliced
  • Whipped cream and sliced bananas, optional

Directions

In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan; cook for 2 minutes. Remove form heat; add vanilla. Cool to room temperature. Place bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Yield: 6-8 servings.
Originally published as Coconut/Banana Cream Pie in Country Woman May/June 1994, p29

Nutritional Facts

1 piece: 544 calories, 34g fat (24g saturated fat), 178mg cholesterol, 316mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 6g protein.

  • CRUST:
  • 3 cups flaked coconut
  • 7 tablespoons butter or margarine
  • FILLING:
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoons salt
  • 3 cups light cream
  • 4 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 large firm bananas, sliced
  • Whipped cream and sliced bananas, optional
  1. In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan; cook for 2 minutes. Remove form heat; add vanilla. Cool to room temperature. Place bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Yield: 6-8 servings.
Originally published as Coconut/Banana Cream Pie in Country Woman May/June 1994, p29

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MY REVIEW
PKinNk User ID: 6196451 265042
Reviewed Apr. 23, 2017

"Wonderful recipe that I have made several times, always to great reviews. The only change that I make is to use 1/4 cup cornstarch, instead of flour, so that it can be gluten free."

MY REVIEW
DragonSlayersRosebud User ID: 198468 10392
Reviewed Sep. 1, 2014

"VERY GOOD, NICE FLAVOR! A NICE WAY TO FINISH dinner. THE COCONUT CRUST WAS DELIGHTFULLY REFRESHING. I COULD SEE USING THIS CRUST FOR OTHER CREAM PIES OR A PINA COLADA OR TROPICAL pie. FAMILY AND FRIENDS ENJOYED IT. IT REMINDED ME A LOT OF WHEN MY GRANDMOTHER MADE HER SIGNATURE BANANA CREAM pie."

MY REVIEW
Bevnadeau User ID: 4032946 10074
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."

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