Every Thanksgiving, we have to make a Banana Cream and a Coconut Cream pie for those who don’t think that they will live without it!  This Recipe is still my favorite, after trying several different ones over the years.  It’s simple to make and the pudding is creamy and delicious.  If you are making banana cream Pie, simply toss your medium firm bananas into the pudding mixture.  If you are making Coconut Cream pie, omit the bananas and add coconut or toasted coconut to the pudding.  It’s as simple as that!
Banana Cream
The Cream Cheese mixture is underneath!
Coconut Cream
Top with Whipped Cream


3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
1 graham Cracker Crust Shell baked
2 or 3 medium firm bananas
Real Whipped cream


In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.

Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.

*I like to add a Cream Cheese/powdered sugar base on top of the crust, then mix the bananas in with the pudding. Then I top with More Whipped Cream. 

*Omit the Bananas If you are making Coconut Cream Pie, I use the same pudding recipe, but add 1 cup of Toasted Coconut to the pudding before pouring into the pudding.  Let set in the refrigerator, then top with more Whipped Cream and Toasted coconut on the top.

Here is the Whipped Cream Cheese/powdered sugar base Recipe:
1-3 ounce Cream Cheese
3/4 cup Cool Chip
1/2 cup powdered sugar
Beat Cream Cheese until light and fluffy, then add the cool whip and the powdered sugar.  Blend well, until creamy.  Spread over the bottom of the crust only. Pour the pudding over this mixture.
*  I like this base, because it keeps the crust from getting soggy.

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  • Angela Jacobson - 11/21/2016 - 6:54 pm

    I tried both versions of this last year, and while the taste was superb, neither set up well in the middle. Any suggestions? I followed the recipe verbatim. Thanks.ReplyCancel