Name: Banana-Coconut Cream Pie with Coconut-Gingersnap cookies Crust recipe by Antara Navin at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: For the pie crust :; 1 1/4 cup gingersnap cookies crumbs; Dash of salt; 1 cup toasted grated coconut; 1/3 cup chopped roasted almonds; 3 egg whites; 3/4 cup of sugar; For the toppings :; 2 ripe bananas; 1/2 cup whipped cream; 1/2 cup coconut cream; 2 tbsp Sugar; 3/4 cup of toasted shredded coconut

ABOUT Banana-Coconut Cream Pie with Coconut-Gingersnap cookies Crust RECIPE

Enjoy this super soft,delicious and moist pie made with bananas and coconut - a delicious dessert

Ingredients Serving: 8

For the pie crust :
1 1/4 cup gingersnap cookies crumbs
Dash of salt
1 cup toasted grated coconut
1/3 cup chopped roasted almonds
3 egg whites
3/4 cup of sugar
For the toppings :
2 ripe bananas
1/2 cup whipped cream
1/2 cup coconut cream
2 tbsp Sugar
3/4 cup of toasted shredded coconut

Instructions

Preheat oven to 350 degrees F.
Coarsely grind the gingersnap cookies crumbs and keep it aside.
In a large bowl, beat egg whites and salt on medium speed until foamy.
Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut, almonds and the gingersnap cookie mixture.
Spread gingersnap cookies-coconut pie crust mixture onto the bottom and up the sides of a greased 9 inch pie plate. Chill the pie plate in the freezer for 10 minutes .
Bake the pie crust in the preheated oven for 30 minutes or until light golden brown. Cool completely on a wire rack.
For the toppings, In a large bowl, beat the whipping cream, coconut cream with the remaining sugar until stiff peaks form.
Thinly slice the bananas and arrange them in the pie. Pour the coconut cream mixture over the bananas and finally sprinkle the remaining coconut over it.
Refrigerate the Coconut Banana Pie for 1 hour before slicing.

Similar Recipes