• Prep Time: 30 minutes
  • Cooking Time: 10 minutes
  • Serves: 8

Banana Coconut Cream Pie

  • Recipe Submitted by on

 Ingredients List

  • CRUST:
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup coconut flour
  • 1/4 cup xylitol (OR 1 Tbsp Super Sweet)
  • 1 tsp baking powder
  • finely grated, unsweetened coconut
  • 1 Tbsp of gelatin powder
  • 1 1/2 cups whipping cream
  • 1/2 cup water
  • 1/3 cup xylitol (OR 1 1/2 Tbsp Super Sweet)
  • 1 tsp vanilla extract
  • 2 1/2 cups unsweetened coconut flakes
  • 2 large eggs
  • 1/3 cup unsalted butter
  • 1 cup whipping cream
  • 2 Tbsp xylitol
  • 1/4-1/2 cup unsweetened coconut


Line bottom of a 9" round baking dish with parchment paper. Butter lightly and sprinkle coconut flakes over bottom of pan. Melt butter and let it cool.

CRUST: Beat eggs until very light and fluffy. Beat in cooled butter and vanilla. Stir dry ingredients together and then mix thoroughly into wet ingredients to make a dough. Press the dough onto the bottom and partially up the sides of the pan.Chill dough for 30 minutes to keep it from shrinking while baking. Preheat oven to 350. Bake for 10-12 minutes or until slightly golden on the edges. Cool.

FILLING: Dissolve gelatin powder according to manufacturer's directions (I used Knox) and set aside. Bring whipping cream, water, sweetener and vanilla to a boil. Whisk in coconut flakes and eggs. Simmer until mixture begins to thicken. Whisk in gelatin and butter. Cool. Pour over crust refrigerate for 4 hours minimum (overnight is best).

TOPPING: Beat whipping cream and sweetener together. Pipe or spread onto chilled pie. Toast coconut flakes over dry heat until golden. Sprinkle on top of whipped cream.

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