There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

*To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned.

Nutrition Facts

489.9 calories; 4.7 g protein; 42.2 g carbohydrates; 122.4 mg cholesterol; 235.7 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/28/2010
LOVED it & recommend a little more clarity on the cooking time for the new bakers. I started w/ toasting 1 cup coconut for 5-7 minutes in oven at 350. When combining ingredients together-turn temp to medium-high heat and use a whisk. Add egg yolks slowly (whisking the entire time you add them). Then bring heat down to medium heat and begin whisking constantly for about 5-7 minutes or until thick and bubbly 4.) Gently fold in butter vanilla and roasted coconut. Allow to cool for 10 minutes. Wrap with plastic wrap (Custard sometimes has a top layer of film on it & plastic wrap will easily lift it) Let it cool for at least 3 hrs. Then top w/ whipped cream 1/2 cup of additional roasted coconut & bananas. Read More
(47)

Most helpful critical review

Rating: 1 stars
01/30/2016
It's just not setting up. Read More
(1)
51 Ratings
  • 5 star values: 39
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
01/28/2010
LOVED it & recommend a little more clarity on the cooking time for the new bakers. I started w/ toasting 1 cup coconut for 5-7 minutes in oven at 350. When combining ingredients together-turn temp to medium-high heat and use a whisk. Add egg yolks slowly (whisking the entire time you add them). Then bring heat down to medium heat and begin whisking constantly for about 5-7 minutes or until thick and bubbly 4.) Gently fold in butter vanilla and roasted coconut. Allow to cool for 10 minutes. Wrap with plastic wrap (Custard sometimes has a top layer of film on it & plastic wrap will easily lift it) Let it cool for at least 3 hrs. Then top w/ whipped cream 1/2 cup of additional roasted coconut & bananas. Read More
(47)
Rating: 4 stars
08/30/2010
This is really good but is vastly improved with the following: 1. Add 2 tablespoons of dark rum to the custard mix -while cooking. 2. Add 1 chopped/minced banana to the custard mix - after cooking. 3. Make your own graham cracker crust - be sure to add nutmeg to the crushed grahams. 4. Add tablespoon of dark rum to the fresh whipped cream topping. 5. After icing with whipped cream and sprinkling copiously with toasted coconut rim outside of pie with layer of banana slices on edge. Read More
(29)
Rating: 4 stars
09/26/2006
Delicious! I thought this was a very good recipe. I had never made a banana cream pie before and I thought that it was very easy. I made my own graham pie crust which is definately the way to go. The toasted coconut complimented the banana very nicely and I LOVE coconut. My only complaint and the reason why I did not give it five stars is because the condensed milk was not my favorite so I will probably look for a different sauce base the next time I make it. However great overall. Read More
(12)
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Rating: 5 stars
08/08/2014
I seriously wish without a doubt wish I could give this recipe 1000 stars because it was a hit! I made for a party and got a lot of positive comments. I even got a letter from someone saying it was the best pie they ever had! But I thought that the pudding mixture could have more coconut flavor so I added alittle more than a tablespoon of light coconut milk which added loads more of coconut flavor! If you don't have (light) cocnut milk just add coconut extract instead! Maybe just a little more banana flavor but still amazing! Read More
(9)
Rating: 5 stars
04/23/2010
I always get compliments when I make this pie. Simple yet something different. The hardest part is not burning the coconut while toasting...opps there I go again!!! Read More
(7)
Rating: 5 stars
10/08/2007
I made this last Thanksgiving and it was a hit. I love the combination of the banana and coconut. It was also very easy to make. Read More
(6)
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Rating: 5 stars
06/11/2014
I made this in a hurry to quench my craving and loved it!! The banana and coconut compliment each other so well. My family loved it. Defiantly making it again. Read More
(4)
Rating: 1 stars
01/29/2016
It's just not setting up. Read More
(1)
Rating: 5 stars
09/13/2016
Excellent! I am over 60 and have been a total failure at pie making all my life! I followed this recipe exactly. It not only looked fabulous it was also very very yummy! I feel like I have reached a milestone in my life! Next time I will probably sweeten up the whipped cream a bit more. Other than that I won't change a thing. Can't wait to be asked to bring a dessert at the next gathering. I will be a superstar! Thanks for sharing! Read More
(1)