BANANA COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST
This easy banana coconut cream pie recipe is a combination of a banana cream pie and a coconut pie all in a homemade graham cracker crust! This is one of my favorite no bake desserts perfect for spring and summer!
Provided by Michelle
Categories Dessert
Time 4h30m
Number Of Ingredients 10
Steps:
- Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9" or 10" pie plate and set aside.
- In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
- In a standing mixer with the whisk attachment or with a hand mixer, whip heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
- Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
- Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
- Top with remaining whipped cream and sprinkle toasted coconut over the top.
- Chill for at least 4 hours.
- Enjoy!
BANANA-PINEAPPLE CREAM PIES
My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! -Robyn Appenzeller, Portsmouth, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
COCONUT-BANANA CREAM PIE
Steps:
- 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.
Nutrition Facts : Calories 340 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 240 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Sugar grams, Protein 6 grams
BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
COCUNUT-BANANA CREAM PIE WITH PINEAPPLE
I came up with this base off of a recipe I found on Myrecipes.com. I was wanting a REALLY tropical tasting pie. This is what I ended up with. It's the best of both worlds. I served it at a family gathering and those who prefer coconut cream pie to banana cream pie really enjoyed the combination.
Provided by Brandi Kirkpatrick
Categories Fruit Desserts
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Layer banana slices on crust. Spoon pineapple onto the banana layer.
- 2. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk.
- 3. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly.
- 4. Remove mixture from heat; stir in cream of coconut and extracts.
- 5. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
- 6. Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.
GRANDMA T'S PINEAPPLE CREAM PIE
My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.
Provided by MaryJaneHarrison
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
- Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g
PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST
A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.
Provided by Marie
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
- Press mixture evenly onto bottom and up sides of 9-inch pie plate.
- Bake at 325 degrees for 10 minutes or until golden.
- Cool and arrange banana slices on bottom of crust.
- Pour cold milk into large bowl and add pudding mix.
- Beat with wire whisk for 1 minute.
- Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
- Gently stir pineapple into whipped topping.
- Spread over pudding mixture.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 478.8, Fat 34.2, SaturatedFat 26.9, Cholesterol 35.6, Sodium 390.1, Carbohydrate 42.8, Fiber 4.7, Sugar 33.3, Protein 4.5
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
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
PINEAPPLE COCONUT PIE
Looking for a quick pie to make?? This was always my mother's "stand-by" for a funeral, potluck or unexpected guests. It can be stirred up quickly and baked. Easy transport for a potluck!
Provided by Seasoned Cook
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour.
- Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.
Nutrition Facts : Calories 2715.1, Fat 189.4, SaturatedFat 100.7, Cholesterol 667, Sodium 1747.4, Carbohydrate 235.1, Fiber 15.6, Sugar 137.5, Protein 29.3
PINEAPPLE BANANA PIE
Say "aloha!" to this incredibly easy Island treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.
- With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
- Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.
Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
PINEAPPLE COCONUT PIE
I got this recipe from Recipe Hall of Fame Quick and Easy Cookbook. My dad loves it, and it's super easy.
Provided by CaramelPie
Categories Pie
Time 40m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Make sure butter has cooled a little.
- Mix sugar, eggs and butter.
- Mix in pineapple, coconut and vanilla.
- Pour into pie shells.
- Bake at 350 degrees F for 35 minutes or until done.
Nutrition Facts : Calories 384.8, Fat 21.3, SaturatedFat 9.6, Cholesterol 90.8, Sodium 249.7, Carbohydrate 44.9, Fiber 1.5, Sugar 30.8, Protein 4.3
~ PINEAPPLE BANANA CREAM PIE ~
One of my favorite cream pies. Enjoy!
Provided by Cassie *
Categories Other Desserts
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, combine sugar, flour, salt. Slowly whisk in the milk over medium heat, stirring constantly, once hot, add some milk mixture to the yolks to temper, stir yolks back into pudding. Continue stirring and cooking until thickened. Remove from heat and stir in vanilla.
- 2. Let cool for a few minutes and then stir in the fruit and coconut if desired. Pour into pie shell and chill.
- 3. Top with whipped cream and bananas as I did or however you prefer.
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