CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)
Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.
Provided by Swan Valley Tammi
Categories Pie
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwavable bowl, mix sugar, flour, and salt.
- In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
- Microwave for two minutes and stir.
- Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
- Remove from microwave and add margarine and vanilla.
- Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
- *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
- *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
- *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
- Serve with whipping cream and garnishes of your choice.
CHOCOLATE COCONUT BANANA CREAM PIE
Make and share this Chocolate Coconut Banana Cream Pie recipe from Food.com.
Provided by OceanIvy
Categories Pie
Time 12m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Bake the pie crust as needed and let it cool.
- In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes.
- Stir every 30 seconds until chocolate has completely melted.
- Spread evenly in pie crust.
- Arrange the banana slices over the chocolate.
- Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes.
- Stir in 1 1/2 cups coconut.
- Spoon mixture over banana.
- Spread whipped topping over and sprinkle with the toasted coconut.
- Refrigerate for 4 hours or until set.
Nutrition Facts : Calories 2918.3, Fat 175.8, SaturatedFat 116.8, Cholesterol 83.9, Sodium 2923.3, Carbohydrate 335.7, Fiber 23.1, Sugar 213.1, Protein 33.5
BANANA CHOCOLATE COCONUT PIE
A friend gave me the recipe for this pie crust, which goes great with a banana filling. My husband and his family are all really big fans of coconut and banana desserts, so I like to make this one for them on special occasions. -Carol Gaus, Elk Grove Village, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside. , In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth. , Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm. , Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set., Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 307 calories, Fat 15g fat (11g saturated fat), Cholesterol 17mg cholesterol, Sodium 325mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
CHOCOLATE BANANA CREAM PIE
Steps:
- Preheat the oven to 350 degrees.
- For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
- Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
- When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
- Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
BANANA COCONUT PIE
Make and share this Banana Coconut Pie recipe from Food.com.
Provided by Maiumlteacute G.
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 180°C.
- Bake pie shell for 5-10 minute.
- Meanwhile, mix all other ingredients together.
- Pour into pie shell and bake for another 30-40 minutes, until filling has set.
- Enjoy!
Nutrition Facts : Calories 373.9, Fat 16.6, SaturatedFat 6.8, Cholesterol 77.3, Sodium 288.4, Carbohydrate 51.8, Fiber 3.1, Sugar 28.1, Protein 6.5
CHOCOLATE BANANA PIE
This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.
Provided by Jeannette Gartner
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time P1DT1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
- Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
- Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
- Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 60.5 g, Cholesterol 71.6 mg, Fat 36 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 15.6 g, Sodium 406.6 mg, Sugar 41.1 g
COCONUT/BANANA CREAM PIE
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings-it's everyone's favorite treat-and also for when company comes by. Our children-6 and 3-"help" me with baking. They've learned many of their measurement in the kitchen!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.
Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE BANANA CREAM PIE
My husband loves banana cream pie, and I like chocolate, so I combined the two. It's our favorite dessert, which means I get a lot of practice making it!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. , Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir. , Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 225mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE COCONUT BANOFFEE PIE
A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee
Provided by Sarah Cook
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
- To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn't form.
- Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set - 1 hr at least, or up to 24 hrs.
- When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
- To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.
Nutrition Facts : Calories 793 calories, Fat 53 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
BANANA COCONUT CREAM PIE
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
- Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
DOUBLE-CHOCOLATE COCONUT BANANA CREAM PIE
Melted chocolate is topped with bananas and coconut in a cookie-crumb crust and then covered with chocolate pudding to make this easy cream pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Melt 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 1 Tbsp. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas and 1/4 cup coconut.
- Beat pudding mix and milk with whisk 2 min.; stir in extract. Pour over coconut.
- Refrigerate 4 hours or until firm. Top with COOL WHIP, remaining coconut and reserved crumb mixture just before serving.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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BANANA COCONUT CHOCOLATE CREAM PIE - WOOD & SPOON
From thewoodandspoon.com
4/5 (1)Total Time 1 hr 30 mins
- Preheat oven to 350 degrees. Roll out pie dough and into a standard 9″ pie pan. (Note: this recipe will not fill a deep dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
- In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
- Slowly drizzle in a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
- Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
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