Coconut Banana Cream Pie

Here you get two favorite pies in one recipe. A creamy coconut filling is spooned over luscious ripe bananas for a dessert that's surprisingly low in fat.

Recipe from Diabetic Living
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  • 1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups fat-free milk
  • 1 12 ounce can evaporated fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 3 tablespoons flaked coconut, toasted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum extract or vanilla
  • 2 medium bananas, sliced
  • 1 recipe Baked Oil Pastry (below)
  • 1/2 8 ounce container frozen light whipped dessert topping, thawed
  • Flaked coconut, toasted (optional)
Baked Oil Pastry
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 3 tablespoons fat-free milk

For filling:
In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in fat-free milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to 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.
Arrange bananas in the bottom of the Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
To serve, spoon whipped topping on top of pie and, if desired, top with additional toasted coconut. Makes 10 slices.
Baked Oil Pastry
Preheat oven to 450 degrees F. In a medium bowl, stir together flour and salt. Add oil and milk all at once. Stir lightly with a fork. Form into a ball. On a lightly floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line 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.


  • *Sugar Substitutes:

    Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.

    PER SERVING WITH SUBSTITUTE: same as above, except 237 cal., 31 g carbo. Exchanges: 1/2 other carbo.

Make Ahead Tip

  • Make-Ahead Directions:

    Prepare as directed through step 3, except chill for up to 24 hours. Serve as directed in step 4.


  • Tip:

    To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

nutrition information

Per Serving: cal. (kcal) 256, Fat, total (g) 10, chol. (mg) 2, sat. fat (g) 3, carb. (g) 35, fiber (g) 1, pro. (g) 7, sodium (mg) 133, Milk () 0.5, Starch () 1, Other Carb () 1, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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