Cocunut-Banana Cream Pie with Pineapple

Brandi Kirkpatrick


I came up with this base off of a recipe I found on I was wanting a REALLY tropical tasting pie. This is what I ended up with. It's the best of both worlds. I served it at a family gathering and those who prefer coconut cream pie to banana cream pie really enjoyed the combination.

★★★★★ 2 votes
2 Hr 15 Min


1 (9-inch) pie crust, baked
1 (8 1/4-ounce) can crushed pineapple, juice reserved
2-3 bananas, soaked in pineapple juice
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as coco lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 1/2 cups frozen fat-free whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted


1Layer banana slices on crust. Spoon pineapple onto the banana layer.
2Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk.
3Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly.
4Remove mixture from heat; stir in cream of coconut and extracts.
5Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
6Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

About Cocunut-Banana Cream Pie with Pineapple

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American