Coconut/Banana Cream Pie
Total TimePrep: 30 min. + chilling
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.
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.
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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