Medium

Banana Coconut Cream Pie

Name: Banana Coconut Cream Pie
Prep time: 23 min
Cook time: 36 min
Total time: 59 min
Yield: 4 servings
Ingredients: 3 tablespoons cornstarch; 1.33 cups water; 1 , 14 ounce; 3 large egg yolks , beaten; 2 tablespoons butter; 1 teaspoon vanilla extract; 0.5 cups flaked coconut , toasted*; 2 medium bananas; Lemon juice; 1 , 6 ounce; Heavy cream , whipped

Total Time

59 min

23m prep · 36m cook

Servings

4 people

Rating

—

Difficulty

Medium

3 views

🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

With this banana-coconut cream pie there's no reason to decide between banana pie and coconut pie. It's a delicious two-in-one recipe.

Gluten-Free Nut-Free Dessert Fried sweet savory umami sugary european greek middle eastern region halal kosher sour plant_based american_region caribbean drink french processed_meat

Ingredients

3 tablespoons cornstarch
1.33 cups water
1 , 14 ounce
3 large egg yolks , beaten
2 tablespoons butter
1 teaspoon vanilla extract
0.5 cups flaked coconut , toasted*
2 medium bananas
Lemon juice
1 , 6 ounce
Heavy cream , whipped

Instructions

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.
3

Cover and chill pie for 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Nutrition Facts

Per serving

🍳

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