Chocolate Coconut Banana Cream Pie Recipes

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CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Ina Garten

Categories     dessert

Time 7h10m

Yield 8 servings

Number Of Ingredients 17

2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish

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.

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

A creamy layered pie; the layers include chocolate, bananas, and vanilla pudding with coconut. Easy, and very yummy.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish pie crust, baked and cooled
2 (1 ounce) squares semisweet chocolate
1 tablespoon milk
1 tablespoon butter
2 bananas, sliced
1 ½ cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups shredded coconut
1 ½ cups frozen whipped topping, thawed
2 tablespoons flaked coconut, toasted

Steps:

  • Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
  • Arrange banana slices over chocolate.
  • Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
  • Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 46.7 g, Cholesterol 7.6 mg, Fat 20 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 12.2 g, Sodium 400.2 mg, Sugar 28.2 g

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

COCONUT/BANANA CREAM PIE



Coconut/Banana Cream Pie image

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

3 cups sweetened shredded coconut
7 tablespoons butter
3/4 cup sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoons salt
3 cups half-and-half cream
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
2 large firm bananas, sliced
Whipped cream and sliced bananas, optional

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 COCONUT BANANA CREAM PIE



Chocolate Coconut Banana Cream Pie image

True story.

Provided by Jen

Categories     Dessert

Time 55m

Number Of Ingredients 23

1 3/4 cups, twelve sheets graham cracker(s)
2 Tablespoons light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
7½ Tablespoons butter, melted (at sea level, 3/4 butter (6 Tablespoons) )
3 medium bananas (- sliced)
2 Tablespoons orange juice
3/4 cup cane sugar
3½ Tablespoons cornstarch
1/4 teaspoon coarse salt
2½ cups whole milk
4 egg yolks, large
2 Tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons pure vanilla extract
1/2 teaspoon (fresh) ground nutmeg
1/4 teaspoon ground clove
4 ounces unsweetened chocolate (- fine chopped)
1/3 cup unsweetened fine flake coconut (- toasted or un-toasted)
1 cup heavy whipping cream, cold
2 Tablespoons powdered sugar
1/2 teaspoon vanilla bean paste (or pure vanilla extract)
1 Tablespoon toasted coconut flakes and chips
1 Tablespoon toasted hazelnuts

Steps:

  • Preheat the oven to 350˚F. Butter your pie pan with a light coat, then set aside.
  • Crumb graham crackers in a food processor. Pulse until the crumbs are fine and uniform in size.
  • Combine graham crackers, brown sugar, cinnamon and salt in a medium-sized bowl. Mix well, then add the melted butter. Stir with a fork, then with your hands, coat until the butter is even in distribution.
  • Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Place in the refrigerator for 10 minutes.
  • On the center oven rack, bake the crust for about 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let the crust cool on a wire rack.
  • In a small/medium sized bowl combine sliced bananas and orange juice. Stir gently so as not to disturb banana's beautiful shape.
  • In a medium-size saucepan, whisk sugar, cornstarch, and salt together. Whisk in milk and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
  • Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 6-7 minutes. Continue stirring for 60 seconds. Remove from heat- whisk in butter, one piece at a time until melted. Whisk vanilla, nutmeg, clove, then chocolate in a couple batches, stirring until melted, then fold in coconut. Let mixture cool for 5 minutes, stirring often.
  • In this 5 minutes, layer the sliced bananas in concentric circles along pie pan bottom. Give the chocolate banana one last good stir and layer the creamy dreamy to pie crust top.
  • A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
  • About 15 minutes before you're ready to serve, chill a medium-size (preferably glass or metal) deep bowl and beaters from your electric mixer in the freezer.
  • Using an electric mixer, start at low/medium speed. Beat the heavy cream until it starts to thicken. Add the confectioners' sugar and vanilla bean paste or extract. Increase the speed to medium-high and continue mixing until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready to use.
  • On a piece of aluminum foil spread both coconut flakes (chips, if using) and nuts. Place the foil directly on the toaster oven rack. Turn dial or set to medium. The coconut and nuts are fairly quick to brown, so keep a watchful eye. Once golden and fragrant, remove from the oven. If left on the foil, both will continue to cook, so cool on a plate or in a bowl.
  • Pipe or spread the whipped cream and sprinkle with toasted coconut and crushed/whole hazelnuts.Slice, share the love.

Nutrition Facts : ServingSize 1 slice, Calories 494 kcal, Carbohydrate 43 g, Protein 7 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 162 mg, Sodium 263 mg, Fiber 4 g, Sugar 30 g

CHOCOLATE COCONUT BANANA CREAM PIE



Chocolate Coconut Banana Cream Pie image

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

1 deep dish pie shell
2 ounces semisweet chocolate
1 tablespoon milk
1 tablespoon butter or 1 tablespoon margarine
2 sliced bananas
1 1/2 cups cold milk
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1 1/2 cups shredded coconut
1 1/2 cups frozen whipped topping, thawed
additional shredded coconut, toasted

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

COCONUT BANANA CHOCOLATE CREAM PIE



Coconut Banana Chocolate Cream Pie image

What's not to like about this pleasing pie from Mary Jones of St. Louis, Missouri? It's easy to prepare and chock-full of delicious ingredients.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1-1/3 cups cold water
2/3 cup nonfat dry milk powder
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping, divided
1/2 teaspoon coconut extract, divided
2 medium ripe bananas, cut into 1/4-inch slices
1 chocolate crumb crust (9 inches)
1 tablespoon sweetened shredded coconut, toasted

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.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE



The Ultimate Chocolate Coconut Banana Cream Pie image

Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!

Categories     Desserts

Number Of Ingredients 15

2 1/2 cups (625 mL) HEWITT'S - milk
2/3 cups (150 mL) granulated sugar
1/3 cup (75 mL) cornstarch
2 egg yolk, beaten
2 tbsp (30 mL) GAY LEA - Salted Butter
1 tbsp (15 mL) vanilla extract
3 banana, thinly sliced
1 (225 g) GAY LEA - Coconut Whipped Topping
1 egg yolk
3/4 cup (175 mL) GAY LEA - Salted Butter, cold and cubed
1/2 tsp (2 mL) salt
1/4 cup (50 mL) flaked sweetened coconut
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) cocoa powder
1 1/2 cups (375 mL) all purpose flour

Steps:

  • Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (30 mL) ice water; pulse into flour mixture until it clumps together.
  • Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
  • Whisk milk with sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
  • Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.

CHOCOLATE BANANA CREAM PIE



Chocolate Banana Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Number Of Ingredients 16

Cocoa powder or confectioners' sugar, for dusting
6 tablespoons (3/4 stick) unsalted butter
1 1/2 ounces bittersweet or semisweet chocolate, chopped
30 chocolate wafer cookies
1 tablespoon sugar
2 to 3 firm, but ripe bananas
2/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks, lightly beaten
2 cups whole milk
1/2 cup non-fat evaporated milk
1 3-inch long vanilla bean, split lengthwise and seeds scraped
1 cup heavy cream
2 tablespoons confectioners' sugar, sifted
2 tablespoons sour cream

Steps:

  • 1.To prepare the crust: Lightly dust a 9-inch-diameter glass pie dish with cocoa powder or confectioners' sugar. Melt the butter and chocolate together in a heavy small saucepan over very low heat. Pulse the cookies and sugar in a food processor until the mixture resembles coarse sand. Pulse in the melted chocolate-butter mixture until evenly moistened. Press the crumb mixture evenly into the bottom and up the sides of the dish. Freeze until firm, about 30 minutes.
  • 2.Peel and halve each banana, slice each in half lengthwise. Arrange the bananas cut-side down in concentric circles, on the crust.
  • 3.To prepare the custard: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Vigorously whisk in the yolks, and both milks until smooth. Add the vanilla seeds and pod to the pot. Cook over medium heat, stirring constantly, until mixture starts to thicken and simmer, and reaches about 160 degrees F, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from heat, remove the vanilla pod and pour or spread the custard evenly over the bananas. Chill for 2 hours and up to overnight.
  • 4. To prepare 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 just stiff peaks form. Gently fold in the sour cream, then spoon onto pie to cover the custard. Serve immediately or chill for up to 4 hours.

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.

DOUBLE-CHOCOLATE COCONUT BANANA CREAM PIE



Double-Chocolate Coconut Banana Cream Pie image

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

6 Tbsp. butter or margarine, divided
25 vanilla wafers, finely crushed
2 Tbsp. sugar
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, broken into pieces
2 bananas, sliced
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-3/4 cups cold milk
1 tsp. almond extract
1 cup thawed COOL WHIP Whipped Topping

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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From blog.preparedpantry.com


CHOCOLATE BANANA CREAM PIE - COOKIDOO® – LA PLATEFORME DE …
Chocolate Banana Cream Pie (Pas d’évaluation) Créer un compte gratuitement. Niveau facile. Temps de préparation 5min. ... 1 tsp desiccated coconut, toasted (optionnel) Infos nut. par 1 portion Calories 1736 kJ / 415 kcal Protides 6 g Glucides 40 g Lipides 27 g ...
From cookidoo.be


COCONUT BANANA CREAM PIE - SPRINKLES FOR BREAKFAST
Preheat the oven to 375 degrees. In a stand mixer with a paddle attachment, combine flour, salt and sugar. Add shortening and mix until just combined. Add cold water and milk 1 tablespoon at a time. Mix until dough comes together. Gather dough into a ball and shape it into a flattened round on a floured surface.
From sprinklesforbreakfast.com


CHOCOLATE BANANA CREAM PIE | EASY RECIPE – PORCH LIGHT READING
2021-03-01 1- Box instant chocolate pudding. 2- Cups milk. 2- Bananas. Whipped topping. Make your graham cracker crust and set aside. Follow instructions for the instant chocolate pudding. Beat until thick and creamy. Set in refrigerator for 30 minutes. Add a base layer of chocolate pudding then add a layer of sliced bananas.
From porchlightreading.com


COCONUT BANANA CREAM PIE - CRAZY FOR CRUST
2020-05-12 Bake crust according to package or recipe directions for one crust pudding pie. Let cool. Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
From crazyforcrust.com


COCONUT BANANA CREAM PIE – COCONUTMILKIDEAS
20 minutes to assemble. 10 minutes to cook plus refrigeration. Yield. 8 Servings. Directions. Combine Coconut Milk, egg yolks, sugar, cornstarch, heavy cream and salt in a medium saucepan. Whisking constantly, bring to a boil. When mixture starts to thicken, mix in extract and coconut flakes. Remove from heat.
From coconutmilkideas.com


CHOCOLATE BANANA CREAM PIE - SPICY SOUTHERN KITCHEN
2021-03-17 Bring to a gentle boil, whisking constantly, until thickened. Remove from heat and stir in the butter and vanilla. Pour half into the pie shell. Stir the melted chocolate into the remaining pudding. Cover both the pie and chocolate pudding and refrigerate for 30 minutes. Arrange the banana slices over the bottom pudding layer.
From spicysouthernkitchen.com


BANANA COCONUT CREAM PIE – COCONUTMILKIDEAS
Refrigerate to cool. Peel and slice bananas. Add to bowl and toss with lemon juice. Line bottom of cooled pie crust with bananas. Pour coconut pudding over bananas, smoothing top. Top with non-dairy topping or whipped cream. Decorate with toasted coconut, if desired. Refrigerate 2 hours before cutting.
From coconutmilkideas.com


EASY COCONUT BANANA CREAM PIE | VERY BEST BAKING
Step 1. Combine sweetened condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1 1/2 cups whipped topping. Step 2. Arrange single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until well set.
From verybestbaking.com


BLACK BOTTOM BANANA COCONUT CREAM PIE - MEL'S KITCHEN CAFE
2021-06-20 Press into the bottom and sides of a 9-inch pie plate. Bake for 8-9 minutes until very lightly golden. Remove from the oven and let cool completely. For the ganache, heat the cream to a simmer in the microwave or on the stovetop. Add the chocolate chips. Let sit for 3-5 minutes until the chocolate chips are melted.
From melskitchencafe.com


VEGAN CHOCOLATE BANANA CREAM PIE - MY DARLING VEGAN
2019-04-22 Clean out the blender. To make the chocolate banana custard, combine the remaining cashews with the maple syrup blending until very smooth. Add cacao powder, bananas, vanilla extract, and salt and blend until well combined. With motor running, slowly add coconut oil until thoroughly mixed.
From mydarlingvegan.com


BANANA COCONUT CHOCOLATE CREAM PIE - CHOCOLATE COVERED WEEKLY
2021-08-03 If you happen to be baking this weekend, consider this banana coconut and chocolate cream pie – the perfect dessert for all ages. Banana Coconut Chocolate Cream Pie. Prep time: 45 minutes. Cook time: 45 minutes. Total time: 1 hour and 30 minutes. Ingredients. 1/2 recipe for Perfect Pie Crust 1 cup sugar 6 tablespoons flour 1/2 teaspoon salt 2 ...
From chocolatecoveredweekly.com


NO BAKE CHOCOLATE BANANA CREAM PIE - PITCHFORK FOODIE FARMS
2017-05-24 Set aside. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the whipped cream. Spread in the bottom of pie crust. Slice bananas and set over cream cheese layer. Whisk chocolate pudding mix and milk until smooth. Spread pudding over bananas. Chill for 5 minutes.
From pitchforkfoodie.com


COCONUT BANANA CREAM PIE - A CLASSIC TWIST
Spread the shredded coconut onto a rimmed baking sheet and toast for 2-3 minutes. Toss and bake for another 2-3 minutes. Keep a close eye on the coconut because it burns easily. Remove from oven and let cool. In a medium bowl, whisk together the sugar, eggs, egg yolk and all-purpose flour until light and pale in color.
From aclassictwist.com


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