Coconut Banana Cream Pie

Coconut Banana Cream Pie

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From: Diabetic Living Magazine

Can't decide between coconut cream and banana cream? In this simple recipe, we've combined two delicious desserts into one, so you don't have to choose! The creamy coconut filling spooned over luscious ripe bananas in an oil-based pastry crust makes for a dessert that's surprisingly low in fat.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 tablespoons fat-free milk plus 1½ cups, divided
  • ¼ cup granulated sugar or sugar substitute (see Tip) equivalent to ¼ cup
  • ¼ cup cornstarch
  • 1 (12 ounce) can evaporated fat-free milk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 3 tablespoons flaked coconut, toasted (see Tip) plus more, for garnish
  • ½ teaspoon vanilla
  • ¼ teaspoon rum extract or vanilla
  • 2 medium bananas, sliced
  • ½ of an (8 ounce) container frozen light whipped dessert topping, thawed


  • Prep

  • Ready In

  1. Preheat oven to 450°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 circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin; unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch it. Trim the pastry ½ inch beyond edge of the pie plate; fold under and flute as desired. Line the pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
  2. Stir together sugar and cornstarch in a heavy medium saucepan. Gradually stir in the remaining 1½ cups of fat-free milk and the evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
  3. Gradually stir about 1 cup of the hot mixture into the egg. Return all of the egg mixture to the saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.
  4. Arrange bananas in the bottom of the cooled pastry. Pour in the cooled filling. Cover the surface with plastic wrap. Chill for 4 hours.
  5. To serve, spoon whipped topping on top of the pie and, if desired, top with additional toasted coconut.
  • Tips: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition Per Serving with Substitute: same as below, except 237 cal., 31 g carb. Exchanges: ½ other carb.
  • To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
  • To make ahead: Prepare as directed through Step 3, except chill for up to 24 hours. Serve as directed in Step 4.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 237 calories; 10 g fat(3 g sat); 1 g fiber; 31 g carbohydrates; 7 g protein; 58 mcg folate; 2 mg cholesterol; 11 g sugars; 308 IU vitamin A; 2 mg vitamin C; 156 mg calcium; 1 mg iron; 133 mg sodium; 297 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch, ½ milk

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