Coconut/Banana Cream Pie

Name: Coconut/Banana Cream Pie
Prep time: 30 min
Total time: 30 min
Yield: 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

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

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.

Originally published as Coconut Banana Cream Pie in Country Woman May/June 1994

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.