Banana Coconut Cream Pie


  • 1-9 inch unbaked pie shell
  • 3 large eggs
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon each, coconut and vanilla extract
  • 3 ripe bananas
  • 1 teaspoon lemon juice
  • 1-8 oz non-dairy topping or whipped cream
  • Optional: 1/2 cup toasted sweetened, flaked coconut

Andre Prost Coconut Milk with bananas makes a rich and creamy pie to enjoy, any time, any season!


  • 17 minutes to blind bake crust
  • 25 minutes to assemble
  • Total time: 42 minutes


  • 8 Servings


  1. Adjust oven rack to lowest position in oven. Preheat oven to 425°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper. Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes.
  2. While crust is cooking: separate eggs. Add three yolks to a heavy-bottomed medium saucepan, reserving one egg white in small bowl. Beat egg white with 1 tablespoon water. After first baking, remove parchment and weights from crust. Brush bottom and sides of pie shell with egg white. Bake 5 additional minutes or until lightly golden. Cool crust on wire rack.
  3. Add Coconut Milk, sugar and cornstarch to egg yolks. Whisk until smooth.
  4. Cook over medium heat, constantly stirring, until pudding thickens and comes to a boil. Turn down to a simmer and cook one minute. Remove from heat and add butter. Mix until melted. Stir in coconut and vanilla extracts. Refrigerate to cool.
  5. Peel and slice bananas. Add to bowl and toss with lemon juice. Line bottom of cooled pie crust with bananas. Pour coconut pudding over bananas, smoothing top. Top with non-dairy topping or whipped cream. Decorate with toasted coconut, if desired. Refrigerate 2 hours before cutting.

Favorite Recipes

Join our recipe club seasonal recipes and tips