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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!
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6-8 servings

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

  • 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 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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Reviews

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Average Rating:
  • PKinNk
    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.

  • DragonSlayersRosebud
    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.

  • Bevnadeau
    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.

  • 1busybaker
    Apr 23, 2009

    No comment left