Banana-Coconut Cream Pie Recipe

Banana-Coconut Cream Pie picture


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
DishMain Ingredient
Interest Group


 Sugar1 3⁄4 Cup (28 tbs)
 Flour5 Tablespoon
 Salt To Taste
 Milk2 Cup (32 tbs)
 Egg yolks3 , beaten slightly
 Flaked coconut1 Cup (16 tbs)
 Vanilla2 1⁄4 Teaspoon
 Baked pie shell9 Inch
 Egg whites2

Nutrition Facts

Serving size: Complete recipe

Calories 3119 Calories from Fat 786

% Daily Value*

Total Fat 91 g140.4%

Saturated Fat 64.9 g324.4%

Trans Fat 0 g

Cholesterol 600.5 mg

Sodium 851.2 mg35.5%

Total Carbohydrates 553 g184.2%

Dietary Fiber 25.6 g102.5%

Sugars 426 g

Protein 46 g92.9%

Vitamin A 26.8% Vitamin C 54.3%

Calcium 63.2% Iron 50.1%

*Based on a 2000 Calorie diet


1. Preheat the oven

2. In a large double boiler, combine the 4 tablespoons sugar, flour and 1/4 tea- spoon salt and mix well. Then add milk and egg yolks and make sure that you mix thoroughly. Cook over boiling water for 10 minutes while stirring constantly. Remove from heat.
3. Add half the coconut and 11/4 teaspoons vanilla and set aside to cool.
4. Slice 1 banana into pie shell and then fill with coconut mixture. Slice 1 banana over filling.
5. Beat egg whites in large bowl until frothy. Add 11/2 cup sugar gradually and continue beating till the mixture is firm. Add remaining vanilla and dash of salt. Pile meringue over filling and seal edges.
6. Slice remaining banana in a circle over meringue; sprinkle with remaining coconut. Bake at 450 degrees until lightly browned.

7. Serve at room temperature