Banana cream pie with a toasty coconut crust makes this pie an all-time favorite.
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2 2/3 cups sweetened flaked coconut
1/4 cup Land O Lakes® Butter, melted
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 large Land O Lakes® Eggs, separated
1 teaspoon (1 Teaspoon) vanilla
1 medium banana, sliced
3 reserved egg whites
6 tablespoons sugar
Heat oven to 325°F.
Reserve 1/4 cup coconut; set aside.
Combine remaining coconut and butter in bowl; press onto bottom and up sides of 9-inch pie pan. Bake 20-25 minutes or until golden brown.
Combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture comes to a full boil.
Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan. Reduce heat to low. Continue cooking 1-2 minutes or until slightly thickened. (Do not boil.) Stir in vanilla.
Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
Increase oven temperature to 375°F.
Beat egg whites in bowl at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form. Spread onto warm filling, sealing to edge of crust. Sprinkle with reserved coconut.
Bake 9-11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated.