Banana Coconut Cream Pie Recipe - Allrecipes.com
Banana Coconut Cream Pie Recipe
  • READY IN 4+ hrs

Banana Coconut Cream Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 (9-inch) pie Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    4 hrs 35 mins

Directions

  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.
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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 More Reviews

Most Helpful Positive Review
Jan 28, 2010

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 temp to medium-high heat, and use a whisk. Add egg yolks slowly (whisking the entire time you add them). Then, bring heat down to medium heat and begin whisking constantly for about 5-7 minutes or until thick and bubbly 4.) Gently fold in butter, vanilla and roasted coconut. Allow to cool for 10 minutes. Wrap with plastic wrap (Custard sometimes has a top layer of film on it & plastic wrap will easily lift it) Let it cool for at least 3 hrs. Then top w/ whipped cream , 1/2 cup of additional roasted coconut & bananas.

 
Most Helpful Critical Review
Jan 30, 2014

Followed exactly.it did not state temp or time to cook filling.I used medium heat,whisking to keep from sticking.its been 7 hrs but it has not set up.have to try another recipe.very disappointed

 

14 Ratings

Aug 30, 2010

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 cooking. 3. Make your own graham cracker crust - be sure to add nutmeg to the crushed grahams. 4. Add tablespoon of dark rum to the fresh whipped cream topping. 5. After icing with whipped cream and sprinkling copiously with toasted coconut, rim outside of pie with layer of banana slices on edge.

 
Sep 26, 2006

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 go. The toasted coconut complimented the banana very nicely, and I LOVE coconut. My only complaint, and the reason why I did not give it five stars is because the condensed milk was not my favorite, so I will probably look for a different sauce base the next time I make it. However, great overall.

 
Oct 08, 2007

I made this last Thanksgiving and it was a hit. I love the combination of the banana and coconut. It was also very easy to make.

 
Jun 11, 2014

I made this in a hurry to quench my craving and loved it !! The banana and coconut compliment each other so well. My family loved it. Defiantly making it again.

 
Apr 23, 2010

I always get compliments when I make this pie. Simple yet something different. The hardest part is not burning the coconut while toasting...opps, there I go again!!!

 
Aug 25, 2014

Finally success! I've tried several banana cream pies but they've all been lacking - either didn't set up right or used too much corn starch or fake stuff like pudding mixes and cool whip. This is just right! The custard has a nice, mild flavor that blends well with the bananas. The lemon juice on the banana slices is a must! Otherwise they turn brown and look gross. The only negative would be that coconut and banana together was a bit much. Next time I will make it with just banana. Also, use real whipped cream - it's definitely worth the little bit of extra effort.

 

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Nutrition

  • Calories
  • 490 kcal
  • 24%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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