Cream Pie Coconut Or Banana Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT BANANA CREAM PIE



Coconut Banana Cream Pie image

This amazing Coconut Banana Cream pie has a triple dose of coconut and an amazing homemade custard. The buttery coconut crust totally sets this pie apart adding amazing flavor and crunch.

Provided by Kathleen

Categories     Dessert

Time 4h30m

Number Of Ingredients 15

½ cup butter
3 cups sweetened flaked coconut
4 egg yolks
¾ cup granulated sugar (divided)
3 tablespoons cornstarch
¼ teaspoon salt
¼ cup all-purpose flour
3 cups half and half (divided)
yellow food coloring (optional)
1 ½ cup sweetened flaked coconut
2 bananas (firm but ripe, peeled and cut Into ½" thick slices)
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup sweetened flaked coconut (toasted and cooled)

Steps:

  • Spray a 9 inch pie plate with nonstick cooking spray & set aside.
  • In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into prepared pie plate. Chill 30 minutes.
  • In a small bowl, whisk together the egg yolks, ¼ cup granulated sugar, cornstarch, salt, and flour. Slowly whisk in 1 cup of half and half.
  • In a medium saucepan, combine the remaining half & half and ½ cup sugar and bring just to a boil medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick & bubbly.
  • Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 ½ cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.
  • Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
  • Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape it into a decorative mound. Sprinkle The top evenly with ½ cup toasted coconut and serve immediately

Nutrition Facts : Calories 833 kcal, Carbohydrate 67 g, Protein 7 g, Fat 61 g, SaturatedFat 42 g, Cholesterol 243 mg, Sodium 390 mg, Fiber 6 g, Sugar 45 g, ServingSize 1 serving

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

Banana cream pie with a toasty coconut crust makes this pie an all-time favorite.

Provided by Land O'Lakes

Categories     Cream     Pie     Cream     Banana     Coconut     Fruit     Fruit     Dairy     Dessert     Pie     Dessert

Yield 8 servings

Number Of Ingredients 14

Crust
2 2/3 cups sweetened flaked coconut
1/4 cup Land O Lakes® Butter melted
Filling
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 large Land O Lakes® Eggs separated
1 teaspoon (1 Teaspoon) vanilla
1 medium banana, sliced
Meringue
3 reserved egg whites
6 tablespoons sugar

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.

Nutrition Facts : Calories 340 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 240 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Sugar grams, Protein 6 grams

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.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST



Banana and Coconut Cream Pie with Graham Cracker Crust image

Provided by Nancy Fuller

Categories     dessert

Time 4h40m

Yield 8 servings

Number Of Ingredients 17

1/2 cup unsalted butter, melted, plus more for greasing
1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt
2/3 cups granulated sugar
1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
  • In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
  • For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
  • Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
  • Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

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.

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

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 8

●1 prebaked 9-inch (4-cup volume) deep-dish pie crust
● 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
●1 cup cold water
●1 package (about 3.4 ounces) vanilla or banana cream instant pudding and pie filling mix
●1 cup flaked coconut
●1 container (8 ounces) frozen whipped topping, thawed, divided
●2 medium bananas, sliced, dipped in lemon juice
●Toasted or tinted flaked coconut (optional)

Steps:

  • Combine sweetened condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1 1/2 cups whipped topping.
  • 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. Top with coconut.
  • Note: To make 2 pies, divide filling between 2 prebaked 9-inch (2-cup volume each) pie crusts. Top with remaining whipped topping.

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.

BANANA AND/OR COCONUT CREAM PIE FROM SCRATCH



Banana And/Or Coconut Cream Pie from Scratch image

Cool whip and pudding mix are great for a speedy dessert, but when you want truly homemade, this is a great recipe! Be sure and use a deep dish pie pan. You can make a combo banana/coconut pie, or... If making just a coconut cream pie, omit the bananas, and substitute the banana extract for coconut extract. If making just a banana cream pie, just omit the coconut.

Provided by 2Bleu

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 23

1 cup all-purpose flour, plus more for rolling the dough
1/2 cup cake flour
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoons butter, well chilled and cut into small cubes
2 tablespoons Butter Flavor Crisco, chilled well and cubed
1/2 teaspoon lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups 2% low-fat milk
3 egg yolks, beaten
2 tablespoons butter
1/4 teaspoon vanilla extract
1/2 teaspoon banana extract or 1/2 teaspoon coconut extract
1/2 cup shredded coconut (optional)
3 bananas
2 cups heavy cream, cold
1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 teaspoon banana extract or 1/2 teaspoon coconut extract
3 drops yellow food coloring
1/3 cup toasted shredded coconut (optional)

Steps:

  • PIE CRUST: Place flours, sugar, and salt in a bowl, cover and place in the freezer for about 20 minutes to get good and cold.
  • Add dry mix to a food processor and pulse briefly to combine. Pulse in the butter and shortening just until coarse crumbs form, about 10 seconds. Add water and lemon juice and pulse just until moist crumbs form, about 10 seconds.
  • Turn the dough onto a work surface and gently shape it into a disk about 5" in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day (or you can freeze them for up to 2 months).
  • Preheat oven to 400°F Roll out dough and place over a deep dish pie pan, crimping the edges. Prick with fork all over and bake for 12 minutes until golden. Remove from oven and let cool to room temperature.
  • FILLING: In a saucepan, combine sugar, flour, salt, and milk. Using a whisk, mix well, stirring constantly over medium/med-high heat until the mixture thickens and comes to a boil. Continue whisking while boiling for 1 minute then remove from the heat (but keep burner on).
  • To the egg yolks, stir in about 1/4 cup of cream to temp the yolks. Slowly whisk the yolk mixture back into the saucepan and cook for 1 more minute, stirring constantly.
  • Remove from the heat and stir in the butter, extracts, and optional coconut, mixing well. Allow to cool to room temperature, stirring occasionally.
  • Place the bananas (if using) into the pie crust in a single layer, cutting in half to fit as needed, leaving a little space between. Pour filling over bananas into cooled crust and refrigerate.
  • CREAM TOPPING: Using an electric mixer and the whip attachment, whip cream to soft peaks. Add remaining ingredients and whip to firm peaks (moving the whisk around while whipping). Spread over filling, piling high. Sprinkle with toasted coconut if desired.
  • Refrigerate pie for at least 2 hrs before serving.

Nutrition Facts : Calories 592.9, Fat 37, SaturatedFat 21.9, Cholesterol 173.3, Sodium 349.5, Carbohydrate 59.5, Fiber 1.9, Sugar 30.6, Protein 7.6

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.

More about "cream pie coconut or banana recipes"

BANANA COCONUT CREAM PIE – COCONUTMILKIDEAS
banana-coconut-cream-pie-coconutmilkideas image
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 …
From coconutmilkideas.com


BANANA COCONUT CREAM PIE - BAKE FROM SCRATCH
banana-coconut-cream-pie-bake-from-scratch image
Preheat oven to 350°F (180°C). Line a 9-inch square baking dish with parchment paper, letting excess extend over sides of pan. In the work bowl of a food processor, pulse together vanilla wafers, coconut, and salt until fine crumbs remain. Add melted …
From bakefromscratch.com


EASY BANANA COCONUT CREAM PIE - A LATTE FOOD
easy-banana-coconut-cream-pie-a-latte-food image
Add in vanilla extract and powdered sugar and whip until stiff peaks form. Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping. Place sliced bananas in the bottom of the …
From alattefood.com


COCONUT BANANA CREAM PIE - CRAZY FOR CRUST
coconut-banana-cream-pie-crazy-for-crust image
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 …
From crazyforcrust.com


LAWRY'S COCONUT BANANA CREAM PIE RECIPE - LOS …
lawrys-coconut-banana-cream-pie-recipe-los image
2002-08-21 1 tablespoon powdered sugar. 1. Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half. 2. Combine the remaining 2 ...
From latimes.com


COCONUT BANANA CREAM PIE RECIPE | EATINGWELL
coconut-banana-cream-pie-recipe-eatingwell image
Directions. Step 1. Preheat oven to 450 degrees F. Stir together flour and salt in a medium bowl. Add oil and 3 tablespoons of the milk. Stir lightly with a fork. Form into a ball. Slightly flatten dough on a lightly floured surface. Roll from center to edge into a …
From eatingwell.com


COCONUT BANANA CREAM PIE RECIPE - BEST CRAFTS AND …
coconut-banana-cream-pie-recipe-best-crafts-and image
My Dad’s favorite dessert and I remember how happy he was whenever mom served this appetizing and yummy pie! Coconut Banana Cream Pie Recipe. Sharing is caring! 517 shares. Share; Pin; Email; Facebook; Prev Article Next Article . Related Posts. …
From bestcraftsandrecipes.com


BANANA COCONUT CREAM PIE (WITH VIDEO!) - GONNA …
banana-coconut-cream-pie-with-video-gonna image
2020-07-16 Brown coconut in butter on a skillet, then press into the pie plate. Let cool. In a separate bowl, whisk the egg yolks, sugar, cornstarch, salt, and flour. Slowly add your half n half. On the stovetop, mix the remaining half n half with the sugar. …
From gonnawantseconds.com


BANANA COCONUT CREAM PIE | DIETHOOD
2014-04-09 Bake for 8 minutes. Remove from oven and cool completely. Spread coconut on a cookie sheet and toast in oven for 5 to 8 minutes, stirring occasionally, until golden brown. Let cool. In a saucepan, combine 1/2 cup of the toasted coconut, half-and-half, milk, cream of coconut and sugar; cook over medium heat and bring to a simmer.
From diethood.com


BANANA CREAM AND COCONUT PIE - THE SLEEPY PEACH BLOG
2021-05-15 Notes on Banana Cream and Coconut Pie Consider making this recipe 1-2 days ahead of time to allow for the frozen bananas to thaw, and the whole pie to chill for several hours before serving! When making the graham coconut crust, make sure to grind the graham crackers into as …
From thesleepypeachblog.com


BANANA COCONUT CREAM PIE WITH COCONUT WHIPPED CREAM
Preheat oven to 350 degrees F. Add vanilla wafers to food processor and pulse into fine crumbs. Add coconut, sugar and butter and pulse to combine. Press crumbs evenly onto the bottom and up the sides of an ungreased 9-inch pie pan. Bake at 350 degrees F for 15-18 minutes or until golden brown.
From carlsbadcravings.com


COCONUT BANANA CREAM PIE - CELEBRATING SWEETS
2022-04-25 Preheat oven to 350°. Combine graham cracker crumbs, sugar, and melted butter. Once all of the graham cracker crumbs are moistened, press the crumb mixture into the bottom and up the sides of a 9½ inch deep dish pie plate. I use the bottom of a measuring cup to press the crumbs in. Bake the crust for 8-10 minutes, until lightly toasted and fragrant.
From celebratingsweets.com


BEST ANNA'S COCONUT CREAM PIE RECIPES | FOOD NETWORK CANADA
2013-07-04 Step 2. For crust, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill. Step 3. For filling, stir sugar, cornstarch and …
From foodnetwork.ca


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 …
From aclassictwist.com


FRAICHE FOOD BANANA COCONUT CREAM PIE RECIPE | CHATELAINE
Make the Coconut Crust: Preheat the oven to 350F. Spray a 9-in. pie plate with cooking spray. Combine the shredded coconut, coconut milk, coconut oil, vanilla and salt in a food processor and ...
From chatelaine.com


BANANA COCONUT CREAM PIE - BAKE FROM SCRATCH
In a medium stockpot, heat coconut milk, milk, ½ cup (115 grams) cream, ¼ cup (50 grams) sugar, and reserved vanilla bean seeds over medium heat just until bubbles form around edges of pot. (Do not boil.) In a medium bowl, whisk together ½ cup (99 grams) sugar, cornstarch, and salt until combined. Whisk in egg yolks and egg until well combined.
From bakefromscratch.com


BANANA CREAM PIE WITH WHIPPED CREAM AND COCONUT RECIPE
2022-03-07 Cook for 1 minute longer (the minimum safe temperature for cooked eggs is 160 F). Remove from heat. Add butter and 1/2 teaspoon vanilla to the filling then let cool thoroughly. While the filling is cooling, toast the coconut, if using. Spread the coconut out in a single layer in a large skillet. Place the skillet over medium-low heat and cook ...
From thespruceeats.com


BANANA-COCONUT CREAM SLAB PIE RECIPE - LIFEMADEDELICIOUS.CA
2018-03-21 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 …
From lifemadedelicious.ca


COCONUT BANANA CREAM PIE RECIPE - THERESCIPES.INFO
Coconut Banana Cream Pie - A Classic Twist best aclassictwist.com. In the bowl of a food processor, process the sweetened coconut flakes until fine. Add in the flour and salt. Pulse a few times to combine. Add in the cold butter and pulse until the mixture looks like a coarse meal. Sprinkle 3-4 tablespoons of cold water (or cold rum) over the ...
From therecipes.info


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


COCONUT BANANA CREAM PIE - AN AFFAIR FROM THE HEART
Together in banana coconut cream pie, you can’t tell where the banana side or the coconut side of delicious starts or ends. Coconut Banana Cream Pie Tips. Keep some things in mind for making great coconut banana cream pies or any cream pies in general. It’s the …
From anaffairfromtheheart.com


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 …
From lifemadedelicious.ca


HEALTHY BANANA COCONUT CREAM PIE - MY WHOLE FOOD LIFE
2016-12-08 To make the crust: Preheat oven to 350. In a food processor , combine the almond flour, coconut oil, maple syrup and flax egg.Pulse until a dough forms. Transfer dough to a greased pie plate and press out crust. Bake for 10 minutes. To make the bananas: In a medium saute pan , on low heat, add the bananas, maple syrup, coconut oil, vanilla extract and cinnamon.
From mywholefoodlife.com


COCONUT BANANA CREAM PIE RECIPE - THE PIONEER WOMAN RECIPES
Sweet potato coconut pie with marshmallow meringue coconut banana cream pie recipe. As the recipe states, once it reaches a “thick and bubbly” stage while cooking, it is important to Read More
From tpwrecipes.com


NO BAKE BANANA COCONUT CREAM PIE - NO BAKE RECIPES
2022-06-20 This super creamy and flavourful no-bake banana coconut cream pie is your classic banana cream pie taken up a notch! ... Leave it to chill and add it later in the coconut you are going to be using in this recipe. Set the toasted, sweetened coconut aside. Over medium heat in a large pan, add the butter, brown sugar, and salt. When the butter is melted add the bananas and fry them for 2-4 ...
From nobakerecipes.com


BANANA OR COCONUT CREAM PIE - BIGOVEN.COM
Cover & chill for 4 hours. Spread top with whipped cream. Slice the 3rd banana & dip in real lemon juice. Drain & garnish top of pie. * For COCONUT: Add 1 c. coconut while cooking the pudding. Chill, as for banana if using Cool Whip topping. Sprinkle with slightly toasted coconut. * For Meringue Topping: Beat 3 egg whites, 1/4 tsp. cream of ...
From bigoven.com


BANANA COCONUT CREAM PIE - SWEETLY RAWSWEETLY RAW
2012-03-19 Chocolate Crust. 1 cup almonds 1/2 cup walnuts or pecans 1 cup pitted dates, chopped 1/4-1/3 cup cacao powder 1 teaspoon pure vanilla 1/8 teaspoon salt
From sweetlyraw.com


BANANA COCONUT CREAM PIE | GIRL VERSUS DOUGH
2014-06-05 Instructions. For the crust: Preheat oven to 400 degrees. Grease a 9-inch pie plate with butter. Pulse the oats, pecans, and coconut in a food processor until the mixture resembles a coarse meal with some larger pieces of oats. Place in a bowl with the flour, brown sugar, and salt. Mix, then stir in the melted butter and mix until everything is ...
From girlversusdough.com


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 …
From sprinklesforbreakfast.com


BANANA CREAM COCONUT PIE | BANANA PUDDING - ALLY'S KITCHEN
Add three-fourths cup of the coconut and toss and blend. Put the remaining coconut on a cookie sheet and under the broiler to toast a few minutes. Watch carefully! Slice the bananas on top the cookies in the pie plate. Add about one-half of the crushed cookie/nut/coconut mixture. Pour the pudding mixture on …
From allyskitchen.com


BANANA COCONUT CREAM PIE - EAGLE BRAND
Pour filling over bananas; cover. CHILL 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired. *To toast coconut: Place coconut in dry nonstick skillet; cook over medium heat, shaking pan until coconut is lightly browned. Percent Daily Value*: Vitamin A 10%, Calcium 15%, Vitamin C 6%, Iron 6%.
From eaglebrand.com


EASY BANANA CREAM PIE RECIPE - PIEPRONATION.COM
2022-06-25 After the wafer layer is done, spread the rest of the pudding on top of the cookies and then layer the remaning bananas on top of the pudding. When the last layer of bananas is finished, top it off with the Cool Whip. Next place the pie in the refrigerator for at least 2 hours to let it chill before serving.
From piepronation.com


25 EASY CREAM PIE RECIPES NOBODY CAN RESIST - INSANELY GOOD
2022-06-25 5. Grammy’s Lemon Cream Pie. Nothing can make you feel at home like a slice of pie. And Grammy’s lemon cream pie is light, refreshing, and effortless to make. Each bite brings an explosion of zesty flavors that complements the creaminess in a buttery pie crust (store-bought is fine!).
From insanelygoodrecipes.com


BANANA COCONUT CREAM PIES - LAUREN'S LATEST
2019-04-03 How to make Banana Coconut Cream Pie. Take some pie dough and line your pie plate (or 4-4-inch tart pans.) Prick with a fork and blind bake according to recipe directions. Remove from oven and set aside to cool completely. Once cooled, remove from tins. For the banana cream pie filling, place milk (and coconut) into a small pot over medium heat ...
From laurenslatest.com


COCONUT BANANA CREAM PIE RECIPE - RECIPES.NET
2021-06-25 Crust: Spray a 9-inch pie plate with nonstick cooking spray. Set aside. In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown.
From recipes.net


Related Search