Coconut/Banana Cream Pie

Genny Miller


I love Coconut Cream Pie and Banana Cream Pie. Combining the two makes the best of two worlds. This recipe is tried and true. You won't be disappointed...I promise.


★★★★★ 4 votes

Yield: 6-8 servings
35 Min


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3 c
flaked coconut
7 Tbsp
butter or margarine


3/4 c
1/4 c
all purpose flour
3 Tbsp
1/4 tsp
3 c
light cream
egg yolks, lightly beaten
2 tsp
vanilla extract
large firm bananas, sliced
optional: whipped cream

How to Make Coconut/Banana Cream Pie


  • 1In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9" pie plate. Bake at 350 for 7 minutes.
  • 2In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan; cook for 2 minutes. Remove from heat; add vanilla. Cool to room temperature.
  • 3Place sliced bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas.

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About Coconut/Banana Cream Pie

Course/Dish: Pies
Other Tags: Quick & Easy, For Kids
Hashtags: #coconut, #banana, #Cream

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