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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!
Coconut/Banana Cream Pie Recipe photo by Taste of Home
Reviews
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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