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Coconut-Banana Cream Pie

Coconut-Banana Cream Pie

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
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

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Reserve 1/4 cup coconut; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. STEP 6

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

  7. STEP 7

    Increase oven temperature to 375°F.

  8. 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.

  9. STEP 9

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

Nutrition (1 serving)

340 Calories
17 Fat (g)
100 Cholesterol (mg)
240 Sodium (mg)
43 Carbohydrates (g)
2 Dietary Fiber
6 Protein (g)
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