Best 6 Cocunut Banana Cream Pie With Pineapple Recipes
Indulge in a tropical paradise with our Coconut Banana Cream Pie with Pineapple, a symphony of flavors that will transport you to a sun-kissed beach. This delightful dessert combines the richness of coconut, the sweetness of bananas, the tanginess of pineapple, and the velvety smoothness of cream in a harmonious symphony of flavors. The flaky, golden-brown crust provides the perfect base for the luscious filling, while the fluffy whipped cream topping adds a touch of elegance. With its vibrant colors and tantalizing aroma, this pie is not just a dessert; it's a celebration of tropical flavors that will leave you craving more.
This article offers you a step-by-step guide to creating this tropical masterpiece. We'll embark on a culinary journey, beginning with the preparation of the flaky crust, then diving into the luscious coconut banana cream filling, and finally, mastering the art of creating a light and fluffy whipped cream topping. Along the way, we'll share tips and tricks to ensure your pie turns out perfectly, from achieving the perfect crust to preventing the filling from curdling.
In addition to the classic Coconut Banana Cream Pie with Pineapple, this article also offers a delightful variation: the Coconut Cream Pie with Pineapple. This version omits the bananas, allowing the coconut and pineapple flavors to take center stage. Whether you prefer the classic combination of coconut, banana, and pineapple or the simplicity of coconut and pineapple, this article has the perfect recipe for you.
So, gather your ingredients, preheat your oven, and let's embark on this tropical baking adventure. With its vibrant colors, tantalizing aroma, and explosion of flavors, our Coconut Banana Cream Pie with Pineapple is sure to become a favorite dessert that will impress your family and friends.
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.
HOME
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.
BANANA-PINEAPPLE CREAM PIES
My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! -Robyn Appenzeller, Portsmouth, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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
PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST
A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.
Provided by Marie
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
- Press mixture evenly onto bottom and up sides of 9-inch pie plate.
- Bake at 325 degrees for 10 minutes or until golden.
- Cool and arrange banana slices on bottom of crust.
- Pour cold milk into large bowl and add pudding mix.
- Beat with wire whisk for 1 minute.
- Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
- Gently stir pineapple into whipped topping.
- Spread over pudding mixture.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 478.8, Fat 34.2, SaturatedFat 26.9, Cholesterol 35.6, Sodium 390.1, Carbohydrate 42.8, Fiber 4.7, Sugar 33.3, Protein 4.5
PINEAPPLE BANANA PIE
Say "aloha!" to this incredibly easy Island treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.
- With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
- Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.
Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 140 mg
Tips:
- To achieve a smooth and creamy filling, ensure that the cream cheese, sugar, and butter are at room temperature before mixing. This will allow them to blend together more easily and prevent any lumps from forming.
- When adding the whipped cream, fold it into the filling gently to maintain its airy texture. Overmixing can cause the whipped cream to deflate and lose its volume.
- Use ripe bananas for the best flavor. Ripe bananas are sweeter and creamier, which will enhance the overall taste of the pie.
- If you don't have a pastry bag, you can use a spoon to spread the filling onto the pie crust. Be sure to spread it evenly and smoothly.
- To prevent the pie from cracking, let it cool completely before serving. This will give the filling time to set and firm up.
Conclusion:
This coconut banana cream pie with pineapple is a tropical delight that is perfect for any occasion. With its creamy filling, sweet bananas, and tangy pineapple, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pie a try. You won't be disappointed.
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