Coconut-Banana Cream Pie

Name: Coconut-Banana Cream Pie
Prep time: 45 min
Total time: 4 h 25 min
Yield: 8 servings
Ingredients: Crust; 2 2/3 cups sweetened flaked coconut; 1/4 cup Land O Lakes® Butter melted; Filling; 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; Meringue; 3 reserved egg whites; 6 tablespoons sugar

Banana cream pie with a toasty coconut crust makes this pie an all-time favorite.

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45 min

Prep Time

04 hrs 25 min

Total Time

servings

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Ingredients

Crust

2 ²/₃ cups sweetened flaked coconut

¹/₄ cup Land O Lakes® Butter, melted

Filling

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

Meringue

3 reserved egg whites

6 tablespoons sugar

How to make

STEP 1

Heat oven to 325°F.
STEP 2

Reserve 1/4 cup coconut; set aside.
STEP 3

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.
STEP 4

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.
STEP 5

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.
STEP 6

Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
STEP 7

Increase oven temperature to 375°F.
STEP 8

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.
STEP 9

Bake 9-11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated.