Vanilla Banana Coconut Cream Pie Food

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BANANA COCONUT CREAM PIE



Banana Coconut Cream Pie image

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

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

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

VANILLA CREAM PIE/CHOCOLATE/COCONUT/BANANA CREAM PUDDING



Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding image

This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!

Provided by Big Sis

Categories     Pie

Time 28m

Yield 10 Inch Pie

Number Of Ingredients 9

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons cornstarch
1 teaspoon salt
4 cups milk
5 egg yolks, slightly beaten
3 tablespoons butter, softened
1 tablespoon vanilla
2 teaspoons vanilla

Steps:

  • Cooking on stovetop.
  • Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Microwave.
  • Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  • Variations:.
  • Chocolate Cream Pie:.
  • Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  • Coconut Cream Pie:.
  • Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  • Banana Pudding:.
  • Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  • Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

Nutrition Facts : Calories 200.1, Fat 9.1, SaturatedFat 5.1, Cholesterol 105.8, Sodium 315.2, Carbohydrate 24.5, Sugar 15.3, Protein 4.5

BANANA CREAM PIE WITH COCONUT CRUST



Banana Cream Pie with Coconut Crust image

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

2 cups (8 ounces) sweetened, shredded coconut
1 large egg white
2 tablespoons granulated sugar
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Nonstick cooking spray
2 firm, ripe bananas
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
4 large egg yolks
2 cups whole milk
1 teaspoon pure vanilla extract
1/2 cup heavy cream
2 tablespoons confectioners' sugar

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.

OLD-FASHIONED BANANA CREAM PIE



Old-Fashioned Banana Cream Pie image

Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it's being heated, you have coconut cream pie.

Provided by Lennie

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Steps:

  • Have baked 9-inch pie shell ready.
  • In a large saucepan, scald the milk.
  • In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  • Over medium heat, stirring constantly, cook until thickened.
  • Cover and, stirring occasionally, cook for two minutes longer.
  • In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  • Cook for one minute longer, stirring constantly.
  • Remove from heat and blend in the butter and vanilla.
  • Let sit until lukewarm.
  • When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  • If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)



Cream Pie (Chocolate, Coconut, and Banana Variations) image

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

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 eggs or 3 egg whites
1 tablespoon margarine
1 teaspoon vanilla
1 (9 inch) pie crusts, pre-baked

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.

COCONUT BANANA CREAM PIE (RAW VEGAN)



Coconut Banana Cream Pie (Raw Vegan) image

This recipe comes from Vanessa Sherwood at gliving.com. However, I simplify this much further and omit the salt, coconut oil, and use dates instead of the agave and it is still amazing! For me its much healthier and easier that way but I'm leaving all the options here for you to decide what if you want them or not. You can substitute dates for the agave nectar - one large medjool (soaked & blended) for each tablesoon agave. I just keep "date paste" standing by for stuff like this. Since your using so much young thai coconut meat you can always use the water for this delicious & energizing drink: Recipe #427475 ENJOY!! (Cook time is set time)

Provided by Mindelicious

Categories     < 4 Hours

Time 3h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1/2 cup macadamia nuts
1/2 cup shredded dried coconut
2 tablespoons agave nectar
1 pinch salt
1 teaspoon coconut oil
2 cups young coconut meat
2 -4 tablespoons agave nectar (to taste)
1 tablespoon lime juice
1/2 teaspoon vanilla extract (or seeds from 1/2 vanilla bean)
1/2 cup virgin coconut oil
1/4 teaspoon salt
coconut water (if needed)
1 -2 banana, sliced in 1/2 inch slices

Steps:

  • Blend the crust indgredients in a food processor. Add more agave if needed to make crust sticky. Line pie pan with saran wrap and press crust on top or use a tart pan with a removable bottom. Place in freezer while making the filling.
  • Blend the pie ingredients, except banana slices, in a blender until smooth. Make sure there is enough liquid to have the ingredients swirling in a vortex. Add coconut water, if needed.
  • Take crust out from freezer and place sliced bananas on top of crust. Pour filling on top of bananas. Place in freezer for 3-4 hours to set. Decorate with walnuts, coconut shavings, or banana slices :D.

EASY COCONUT BANANA CREAM PIE



Easy Coconut Banana Cream Pie image

Just received this in the mail today it was included in a recipe booklet from Nestle for Easter Baking. Hope you enjoy.

Provided by Peggy Lynn

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

1 prebaked 9-inch deep dish pie crust
2 medium bananas, sliced,dipped in lemon juice
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 (4 ounce) package vanilla instant pudding mix or 1 (4 ounce) package banana cream instant pudding
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed,divided
2 medium bananas, sliced dipped in lemon juice
flaked coconut (Toasted or tinted) (optional)

Steps:

  • Combine Sweetened Condensed Milk and water in large bowl.
  • Add pudding mix and coconut;mix well.
  • Fold in One and a Half cups of the whipped topping.
  • Arrange single layer of the bananas on bottom of pie shell.
  • Pour filling into crust.
  • Top with remaining whipped topping.
  • Refrigerate for four hours or until very set.
  • Top with either tinted or toasted coconut.
  • Note: To make two pies, divide filling between 2 prebaked 9-inch regular pie shells.
  • Top with remaining whipped topping.
  • Another Note: Please plan ahead as this pie has to chill.

Nutrition Facts : Calories 480.8, Fat 20, SaturatedFat 13.4, Cholesterol 16.9, Sodium 400.9, Carbohydrate 72.4, Fiber 2.1, Sugar 58.6, Protein 5.9

CLASSIC BANANA CREAM PIE



Classic Banana Cream Pie image

Make and share this Classic Banana Cream Pie recipe from Food.com.

Provided by Young Living in Tex

Categories     Pie

Time 25m

Yield 1 9inch pie

Number Of Ingredients 8

1 2/3 cups water
3 tablespoons cornstarch
1 (14 ounce) can Eagle Brand Condensed Milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) pie crusts, baked
3 medium bananas, sliced

Steps:

  • Mix water and cornstarch until smooth.
  • Stir in Eagle Brand milk and egg yolks.
  • Cook until thick in saucepan or microwave.
  • Stir in 2 tablespoons butter.
  • Add vanilla.
  • Cool slightly (stirring occasionally).
  • Pour 1/2 of filling on pie crust.
  • Place sliced bananas on filling.
  • Pour remainder of filling on the sliced bananas.
  • Preheat oven to 400°.
  • Top with meringue and brown in a preheated 400°F oven.
  • Or may top with whipped cream after chilling pie.

Nutrition Facts : Calories 3036.1, Fat 132.9, SaturatedFat 57.4, Cholesterol 702.7, Sodium 1714.4, Carbohydrate 416.9, Fiber 16, Sugar 274.2, Protein 55.9

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