Coconutbanana Cream Pie Recipes

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.

COCONUT/BANANA CREAM PIE

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.

COCONUT BANANA CREAM PIE

Steps:

• 1. Combine condensed milk and water. Add pudding and coconut and mix well.Fold in 1 1/2 cup Cool whip. Arrange a single layer of bananas on the bottom of the prebaked pie shell. Pour filling over bananas amd top with remaining Cool Whip. Refrigerate 4 hrs. Top with toasted coconut before serving You may use 2 regular pie shells to make 2 pies.

EASY COCONUT BANANA CREAM PIE

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.

BANANA COCONUT CREAM PIE

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.

COCONUT BANANA CREAM PIE (RAW VEGAN)

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.

COCONUT BANANA CHOCOLATE CREAM PIE

Steps:

• In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate. , Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving.