Banana Coconut Cream Pie

Banana Coconut Cream Pie

Eagle brand

"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

4 h 35 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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

Read all reviews 28
  1. 33 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

It's just not setting up.

Most helpful
Most positive
Least positive
Newest

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...

I seriously wish without a doubt wish I could give this recipe 1000 stars because it was a hit! I made for a party and got a lot of positive comments. I even got a letter from someone saying it ...

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!!!

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.

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.

It's just not setting up.

Pie contents were great but was unhappy with the graham cracker crust as since it's a refrigerated pie the crust was hard unless it sat out for awhile. May try this with a standard pie crust.

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