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Lawry's Coconut Banana Cream Pie (W/Coconut Crust)

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“From the LA Times.”
4hrs 5mins

Ingredients Nutrition


  1. To Make The Coconut Crust: Lightly butter a 9-inch pie plate and set aside.
  2. Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.
  3. For the Filling: Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.
  4. Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. (Do not taste then re-dip your spoon. I've read that enzymes in salvia breaks down the cornstarch and makes it watery, something like what happens with leftover babyfood.).
  5. Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.
  6. Slice the bananas into the pie shell. Pour the filling into the shell.
  7. Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

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