Coconut-Banana Cream Pie
45 min
04 hrs 25 min



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

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.


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


Explore reviews from
our online community

  July 28, 2015

This was easy to make, kept my kitchen relatively cool, and was soooo delicious! My husband and I loved it.

— says Celia B.
  April 15, 2015

I've made this a few times! It's awesome. Has anyone tried to double the recripe and make it in a 9x13? I'm going to make it for a crowd.

— says John
Test Kitchen Comment April 16, 2015

Hi John, we haven't tested doubling this recipe in the Test Kitchens, but would encourage you to try at home! We think trying it in a 13x9-inch pan is a great idea. Let us know how it turns out for you!

— says mallory
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