Real Recipes From Real Home Cooks ®

coconut/banana cream pie

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

prep time 30 Min
cook time 2 Hr
method Refrigerate/Freeze

Ingredients For coconut/banana cream pie

  • 3 c
    flaked coconut
  • 7 Tbsp
    butter
  • 3/4 c
    sugar
  • 1/4 c
    cup all-purpose flour
  • 3 Tbsp
    cornstarch
  • 1/4 tsp
    salt
  • 3 c
    half-and-half cream
  • 4
    egg yolks, lightly beaten
  • 2 tsp
    vanilla extract
  • 2 lg
    firm bananas, sliced
  • whipped cream and sliced bananas, optional

How To Make coconut/banana cream pie

  • 1
    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.
  • 2
    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.
  • 3
    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.
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