Best 4 Banana Coconut Cream Slab Pie Recipes
Indulge in a tropical paradise with our delectable Banana Coconut Cream Slab Pie. This delightful dessert combines the irresistible flavors of sweet bananas, creamy coconut, and a flaky slab pie crust to create a symphony of taste. The pie features a layer of caramelized bananas nestled in a creamy coconut filling, all enveloped in a golden-brown crust. Accompanying this main recipe are variations that cater to different dietary preferences and add exciting twists to the classic. Explore the gluten-free version for a lighter option, the chocolate-dipped crust for an indulgent treat, and the mini slab pies for a fun and portable snack. With its captivating flavors and versatility, our Banana Coconut Cream Slab Pie will transport you to a tropical haven with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT/BANANA CREAM PIE
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
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 CREAM SLAB PIE
Feeding a crowd is easy when you have this banana cream slab pie recipe at the ready.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan. Prick bottom with fork; place in freezer 20 minutes.
- Meanwhile, in 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt with whisk. Beat in milk, followed by eggs, using whisk. Heat over medium heat to boiling until thickened, stirring constantly, 10 to 12 minutes. Press mixture through strainer to remove any lumps; stir in butter and 1 teaspoon vanilla. Refrigerate until completely cooled, 30 to 45 minutes.
- Heat oven to 400° F. Bake crust 15 to 20 minutes or until golden brown. Cool to room temperature, about 20 minutes.
- In medium bowl, beat cream with electric mixer on high speed until thickened. Add 1/4 cup sugar and 1 teaspoon vanilla; beat to soft peaks.
- Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 23 g, TransFat 1/2 g
BANANA CREAM PIE WITH COCONUT CRUST
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
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 PIE
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
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
Tips:
- To make the perfect coconut crust, use a combination of finely shredded coconut and graham cracker crumbs. This will give the crust a delicious and nutty flavor, with the perfect amount of texture.
- When making the banana filling, be sure to use ripe bananas. This will give the filling a sweet and creamy flavor.
- For a richer flavor, use a combination of granulated sugar and brown sugar in the banana filling. The brown sugar will add a delicious caramel flavor.
- Be careful not to overcook the pie. The filling should be set, but still slightly jiggly in the center.
- For a beautiful presentation, serve the pie with a dollop of whipped cream or ice cream.
Conclusion:
This banana coconut cream slab pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet bananas, creamy coconut, and flaky crust is sure to please everyone at your table. So next time you're looking for a special dessert, give this recipe a try.
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