Coconut Banana Chocolate 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.

BANANA-COCONUT CREAM SLAB PIE



Banana-Coconut Cream Slab Pie image

We combined two of our favorite cream pies-banana and coconut-into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 10

3 cups finely crushed vegan graham crackers (46 squares)
2/3 cup virgin coconut oil, melted
1/3 cup organic granulated sugar
1/2 cup organic granulated sugar
1/3 cup cornstarch
2 cans (13.66 oz each) coconut milk (not cream of coconut)
1 teaspoon vanilla
4 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1 container (9 oz) frozen coconut whipped topping, thawed
1/2 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
  • In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
  • Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
  • When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 26 g, TransFat 0 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

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

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.

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

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.

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

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.

BANANA COCONUT CREAM PIE



Banana Coconut Cream Pie image

Categories     Milk/Cream     Rum     Egg     Dessert     Bake     Banana     Coconut     Gourmet

Number Of Ingredients 20

For the shell:
1 cup all-purpose flour
3 tablespoon sugar
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
a 3 1/2-ounce can (about 1 1/3 cups) sweetened flaked coconut, toasted
1 large egg, beaten lightly
raw rice for weighting the shell
For the filling:
1/3 cup sugar
3 tablespoons cornstarch
3 large eggs
2 cups milk, scalded
1 teaspoon coconut extract
1 teaspoon vanilla
2 tablespoons Malibu or other coconut-flavored rum
about 5 to 6 bananas
1/3 cup apple jelly
1 cup well-chilled heavy cream

Steps:

  • Make the shell:
  • In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.
  • Make the filling:
  • In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.
  • Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.
  • Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.

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From foodnetwork.ca


BANANA-COCONUT CREAM PIE RECIPE - LIFEMADEDELICIOUS.CA
2010-11-09 1 pkg (4- serving size) vanilla instant pudding & pie filling mix ; 1 3/4 cups (425 mL) milk ; 2 medium bananas, sliced ; 1 cup (250 mL) whipping cream, whipped ; 1/2 cup (125 mL) toasted shredded coconut
From lifemadedelicious.ca


CHOCOLATE BANANA CREAM PIE - KITCHEN FUN WITH MY 3 SONS
2022-04-21 How To Make Chocolate Banana Cream Pie. Step 1. In a medium-sized bowl, add in the chocolate, 2 tbsp of milk, and butter and melt in the microwave on high for 1-1 1/2 minutes. Make sure to stir the mixture every 30 seconds until melted. Pour into the crust and place in the fridge to chill for 30 minutes. Step 2.
From kitchenfunwithmy3sons.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


COCONUT BANANA CREAM PIE DAIRY FREE - THE HINT OF ROSEMARY
2020-11-17 In a medium sized saucepan, add 13oz can full fat coconut milk, 1 ½ cups almond milk, ¼ cup arrowroot starch, ⅓ cup honey (see note below), 2 teaspoons vanilla extract, and ¼ teaspoon sea salt. Cook and stir with a wire whisk over medium heat until it is thick and bubbly. The texture should be a pudding consistency.
From thehintofrosemary.com


THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE
Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut; To make individual pies; Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into bottom and up sides. Arrange on a baking sheet; bake for 15 minutes.
From hewittsdairy.com


COCONUT BANANA CREAM PIE - CELEBRATING SWEETS
2022-04-25 Recipe overview. Crust – A simple graham cracker crust. A combination of graham cracker crumbs, granulated sugar, and melted butter. Press the crust into the bottom and up the sides of the pie pan. Bake for about 10 minutes. Filling – A stovetop vanilla custard that is filled with sweetened shredded coconut. Layer the custard with sliced ...
From celebratingsweets.com


VANILLA, CHOCOLATE, COCONUT, BANANA CREAM PIE . . . - THE PREPARED ...
From it you can make vanilla, chocolate, coconut, banana cream pie, and more. We’ve used this recipe for over 20 years to make everything from coconut cream to strawberry cream pies. We’ll give you the basic cream pie recipe and then tell you how to make other scrumptious pies with the basic recipe. Filling. 2/3 cup sugar 4 tablespoons flour 1 1/2 tablespoons cornstarch …
From blog.preparedpantry.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


COCONUT BANANA CHOCOLATE CREAM PIE - PLAIN.RECIPES
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
From plain.recipes


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