Coconut-Banana Cream Pie Recipe

Name: Coconut-Banana Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. flaked coconut; 3/4 c. quick oats; 6 Tbsp. butter; 3 c. milk; 1/2 c. cornstarch; 1/4 tsp. salt; 3 large egg yolks; 1/2 c. and 2 tsp. sugar; 1 1/2 tsp. vanilla; 3 large bananas; 1/2 c. heavy whipping cream

Servings: persons

1 1/3 c. flaked coconut
3/4 c. quick oats
6 Tbsp. butter
3 c. milk
1/2 c. cornstarch
1/4 tsp. salt
3 large egg yolks
1/2 c. and 2 tsp. sugar
1 1/2 tsp. vanilla
3 large bananas
1/2 c. heavy whipping cream

1
Preheat oven to 300u00b0; mix coconut, oats and 4 tablespoons butter by hand.
2
Pat coconut mixture onto bottom and up side of 9-inch pie plate.
3
Bake crust 15 minutes, until golden; cool.
4
In saucepan, combine milk, cornstarch, salt, egg yolks, 1/2 cup sugar and remaining 2 tablespoons butter.
5
Cook over medium-low heat, stirring constantly until mixture boils and thickens.
6
Boil 1 minute.
7
Remove from heat.
8
Stir in vanilla.
9
Line pie crust with bananas (sliced 1/4-inch thick); pour filling over bananas.
10
Cover with plastic wrap.
11
Refrigerate until cold.
12
Mix whipping cream and 2 teaspoons sugar until stiff peaks.
13
Spread over pie; garnish with sliced toasted almonds.

949

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 c. flaked coconut, 3/4 c. quick oats, 6 Tbsp. butter, 3 c. milk, and more.

Yes, Coconut-Banana Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Banana Cream Pie

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