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Banana-Coconut Cream Slab Pie

banana-coconut cream slab pie Dessert
Banana-Coconut Cream Slab Pie
  • Prep 45 min
  • Total 3 hr 0 min
  • Servings 16

We combined two of our favourite cream pies—banana and coconut—into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).

Ingredients

  • 3 cups finely crushed graham crackers (46 squares)
  • 2/3 cup virgin coconut oil, melted
  • 1/3 cup sugar

  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 cans (400 mL each) coconut milk (not cream of coconut)
  • 1 teaspoon vanilla
  • 4 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)

  • 1 container (266 mL) frozen coconut whipped topping, thawed
  • 1/2 cup flaked coconut, toasted

Steps

  • 1
    Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • 2
    In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
  • 3
    In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
  • 4
    Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
  • 5
    When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

  • Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
  • This recipe is best made the day it is to be served.
  • To toast coconut, bake uncovered in ungreased shallow pan at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Facts

Serving Size: 16
Calories
370
% Daily Value
Total Fat
22g
Saturated Fat
18g
Trans Fat
0g
Cholesterol
0mg
Sodium
85mg
Total Carbs
42g
Dietary Fiber
2g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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