COCONUT/BANANA CREAM PIE
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!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.
Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA COCONUT CREAM PIE
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®
Time 4h35m
Yield 8
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, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
SUMMERTIME BANANA COCONUT CREAM PIE
This is a great dessert on a hot day. And whether you consider yourself to be a lightly salted cook, cooked to perfection, or somewhere in between, you'll find it to be a fun, easy, tasteful dessert!
Provided by Lorie Nelson
Categories Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. Make a graham cracker crust by combining the melted butter, granulated sugar, and graham cracker crumbs. Press onto the bottom and up the sides of a 9" pie plate.
- 2. Pour milk in a cook pot, add the pudding mix, stir over heat until the pudding comes to a boil. Set aside until cool. Once completely cooled, fold in the container of Cool Whip and the coconut.
- 3. Slice the bananas into the bottom of the pie plate. Pour the pudding mixture on top of the bananas. Cover with wax paper to prevent a film for developing on the surface of the pudding. Refrigerate at least three hours.
BANANA-COCONUT CREAM SLAB PIE
We combined two of our favorite cream pies-banana and coconut-into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
- In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
- Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
- When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 26 g, TransFat 0 g
BANANA COCONUT CREAM PIE
I created this pie as I had some ripe bananas left which I thought would be great in this recipe. To top it off I used my Coconut Whipped Cream recipe #219030. I also had a little of the puff pastry left, so I decorated the top of the pie with some little maple leafs.
Provided by Chef Joey Z.
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Open the puff pastry and remove one of the sheets and let it thaw at room temperature for about 40 minutes.
- Spread your unsweetened flaked coconut on a baking sheet and toast at 350'F for 5-10 minutes. Keep an eye on this as it will brown very fast. Remove as soon as the ends of the coconut become golden. Let cool.
- For The Pudding:.
- Prepare the pudding according to the package directions "except" only use one cup of non- dairy milk. This will make the pudding thicker. Once the pudding boils add 1 cup of coconut whipped cream.
- Give it a good whisk to incorporate.
- Take it off the heat and add the vegan gelatin and whisk again to break up the gelatin. Whisk for a few minutes until the mixture is smooth. Put a lid on it and set aside for now.
- Preheat oven to 400'F.
- To prepare the puff pastry crust:.
- After the puff pastry has thawed out roll it out to fit into a 9" pie dish. If any holes develop, use water to glue the pastry back together.
- Place the rolled out pastry into the pie pan and make sure you get all the air bubbles out from underneath. Prick with a fork.
- Place it into the preheated oven for 15 minutes. I re-pricked the pastry about 7 minutes into the cooking as it did puff up more.
- Once the puff pastry is golden remove from the oven and put it on a metal rack to cool slightly.
- Place enough of the sliced banana onto the puff pastry crust to cover the bottom (and sides if you wish).
- Give the pudding another whisk and then pour it on top of the sliced bananas. Spread it evenly then top with more banana slices.
- Then spread the remaining two cups of coconut whipped cream on top of the banana slices. Spread it out evenly.
- Sprinkle the toasted coconut over the coconut whipped cream Put it into the fridge and let it chill for at least 3-4 hours.
- Bon Appetit!
Nutrition Facts : Calories 750.7, Fat 50.1, SaturatedFat 24.3, Sodium 219.1, Carbohydrate 71.3, Fiber 6.1, Sugar 22.3, Protein 8.5
EASY COCONUT BANANA CREAM PIE
Just received this in the mail today it was included in a recipe booklet from Nestle for Easter Baking. Hope you enjoy.
Provided by Peggy Lynn
Categories Pie
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine Sweetened Condensed Milk and water in large bowl.
- Add pudding mix and coconut;mix well.
- Fold in One and a Half cups of the whipped topping.
- Arrange single layer of the bananas on bottom of pie shell.
- Pour filling into crust.
- Top with remaining whipped topping.
- Refrigerate for four hours or until very set.
- Top with either tinted or toasted coconut.
- Note: To make two pies, divide filling between 2 prebaked 9-inch regular pie shells.
- Top with remaining whipped topping.
- Another Note: Please plan ahead as this pie has to chill.
Nutrition Facts : Calories 480.8, Fat 20, SaturatedFat 13.4, Cholesterol 16.9, Sodium 400.9, Carbohydrate 72.4, Fiber 2.1, Sugar 58.6, Protein 5.9
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