Banana Coconut Cream Pie

Banana Coconut Cream Pie

19

"There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe."

Ingredients

4 h 35 m {{adjustedServings}} servings 490 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
  2. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
  3. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Footnotes

  • *To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.
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Reviews

19
  1. 22 Ratings

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LOVED it & recommend a little more clarity on the cooking time for the new bakers. I started w/ toasting 1 cup coconut for 5-7 minutes in oven at 350. When combining ingredients together-turn ...

This is really good but is vastly improved with the following: 1. Add 2 tablespoons of dark rum to the custard mix -while cooking. 2. Add 1 chopped/minced banana to the custard mix - after cooki...

Delicious! I thought this was a very good recipe. I had never made a banana cream pie before and I thought that it was very easy. I made my own graham pie crust which is definately the way to...