Coconut Banana Cream Pie

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
SERVINGS
10
PREP TIME
25 mins

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
Recipe from Diabetic Living
Ingredients
  • 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

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Directions
For filling:
1. 
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.
2. 
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.
3. 
Arrange bananas in the bottom of the Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
4. 
To serve, spoon whipped topping on top of pie and, if desired, top with additional toasted coconut. Makes 10 slices.
Baked Oil Pastry For filling:
1. 
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.
2. 
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.
3. 
Arrange bananas in the bottom of the Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
4. 
To serve, spoon whipped topping on top of pie and, if desired, top with additional toasted coconut. Makes 10 slices.

Tip

  • *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.

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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