BANANA COCONUT CREAM PIE RECIPE | ALLRECIPES
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Total Time 4 hours 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- 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.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
- Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts : Calories 489.9 calories, CarbohydrateContent 42.2 g, CholesterolContent 122.4 mg, FatContent 22 g, FiberContent 1.6 g, ProteinContent 4.7 g, SaturatedFatContent 11.7 g, SodiumContent 235.7 mg, SugarContent 29.3 g
COCONUT-BANANA CREAM PIE RECIPE | LAND O’LAKES
Steps:
- Heat oven to 325°F.
- Reserve 1/4 cup coconut; set aside.
- Combine remaining coconut and butter in bowl; press onto bottom and up sides of 9-inch pie pan. Bake 20-25 minutes or until golden brown.
- Combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture comes to a full boil.
- Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan. Reduce heat to low. Continue cooking 1-2 minutes or until slightly thickened. (Do not boil.) Stir in vanilla.
- Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
- Increase oven temperature to 375°F.
- Beat egg whites in bowl at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form. Spread onto warm filling, sealing to edge of crust. Sprinkle with reserved coconut.
- Bake 9-11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated.
Nutrition Facts : Calories 340 calories, FatContent 17 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 100 milligrams, SodiumContent 240 milligrams, CarbohydrateContent 43 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 6 grams
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After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings—it's everyone's favorite treat—and also for when company comes by.
Our children—6 and 3—"help" me with baking. They've learned many of their measurement in the kitchen!
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Reviews 5
Total Time 30 minutes
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Calories 544 calories per serving
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