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


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

How to Make Cocunut-Banana Cream Pie with Pineapple


  1. Layer banana slices on crust. Spoon pineapple onto the banana layer.
  2. Combine 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.
  3. Gradually 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.
  4. Remove mixture from heat; stir in cream of coconut and extracts.
  5. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
  6. Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

Printable Recipe Card

About Cocunut-Banana Cream Pie with Pineapple

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

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