Real Recipes From Real Home Cooks ®

banana coconut cream pie

(3 ratings)
Recipe by
Gary Hancq
Port Byron, IL

I pair up two of my favorites in this one. And provide two variations in the preparation. I tell family and friends, girls bake pies -- guys build pies. My 8 year old friend Isabel built this pie, from the bottom up. She is standing on a stool at the kitchen counter. She is a a wee whisper of a girl. For the Busy Mom, one method is considerably quicker than the other. Either way -- They will get devoured quickly. A phrase oft heard in my kitchen is "I built it all by myself".

(3 ratings)
yield 6 or 7
prep time 20 Min

Ingredients For banana coconut cream pie

  • 2 pkg
    jell-o instant pudding vanilla 6 oz. ea. or 1 large
  • 2
    ripe bananas
  • 1 to 1 1/2 c
    coconut shredded
  • 1
    pre-packaged graham cracker pie crust
  • or your own homemade pie crust shell
  • cool whip or home made mirengue
  • meringue -- 3 egg whites, 3/4 tspn. salt and 6 tblspn. sugar

How To Make banana coconut cream pie

  • 1
    If using homemade pie dough crust pre-bake the crust. If using Cool Whip topping you are then done with crust. If using Meringue topping crust will be filled and go back to oven for short time.
  • 2
    Prepare the instant pudding per package directions but use 1/3 less milk than called for. (Insures a thicker filling.)
  • 3
    Peal and slice the two ripe Bananas and line bottom of crust. Pre-packaged Graham Cracker or your own.
  • 4
    Mix Coconut into pudding and spoon pudding into crust atop Bananas. I at times provide another layer of sliced Bananas on top.
  • 5
    If using Cool Whip topping place pie back into fridge to chill until ready to serve, Spoon on or spray on the Whipped Topping when ready to serve.
  • 6
    For mirengue do it thusly -- In bowl beat egg whites and salt with hand mixer until soft peaks form. Be sure bowl is completely free of oil or fat, or peaks wont be formed. At high speed sprinkle in Sugar 2 tablespoons at a time. Beat until white glossy peaks stand. Take a bit between thumb and finger and insure all sugar is dissolved.
  • 7
    With back of spoon spread meringue over pie filling. Try to mound the center somewhat, and pull spoon up to form slight peaks. Sprinkle on a few Coconut shreds, they will brown. Bake about 10 minutes at 375 to 400 degrees, until golden. Remove from oven allow to cool away from drafts. Serve. Enjoy.
  • 8
    Note: I became the "Kitchen Help" for this one. Isabel, my 8 year old friend, made this from the bottom up. Pie Crust, the filling, the slicing to the meringue topping. I gave a little instruction along the way and backed off. Way Off. She Rocks.

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