Banana Coconut Cream Pie

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Banana Coconut Cream Pie

  • 14 pieces Melba toast, crumbled
  • 2 tablespoons sugar
  • 2 tablespoons light butter, melted
  • 1 envelope plain gelatin
  • 4 tablespoons cornstarch
  • 7 ounces fat free sweetened condensed milk
  • 18 ounces fat free half and half
  • ½ cup sugar
  • 1 egg
  • ¾ cup egg substitute
  • 1 teaspoon vanilla
  • ¼ cup pure coconut extract
  • ¼ cup shredded sweetened coconut and an additional 1 tablespoon, toasted
  • 4 bananas, sliced
  • 3 cups fat free whipped topping
Serving Size


This version of the classic dessert from Chef Stéphane has half the calories…but it’s still rich and creamy – Melba toast never looked or tasted so good! Watch it being made right here.


Grind the Melba toast to fine crumbs in a food processor. Combine with the two tablespoons of sugar and the butter, then press evenly into the bottom of a 9-inch spring form pan that has been lightly sprayed with non-stick pan spray.  Bake at 350 degrees for 10 minutes.

Combine the next 5 ingredients in the top of a double boiler, and cook, stirring, until thickened (6-8 minutes).

Combine the egg products in a second bowl and then whisk in a thin stream of the hot liquid (about 2 cups). Whisk all back into the double boiler and cook, stirring, until further thickened (2 minutes). Off heat, add the vanilla, coconut extract and ¼ cup coconut.

Top the crust with the bananas, then pour the custard over. Chill 4 hours. Top with whipped topping and a sprinkling of toasted coconut.

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2 Responses to Banana Coconut Cream Pie

Laura says: March 20, 2012 at 2:49 pm

Why do you list 2 oz of pure coconut extract and then 1/4 Cup of pure coconut extract? I see the 1/4 Cup of shredded coconut. Please advise.

Tanji says: March 20, 2012 at 3:49 pm

It appears the chef has the ingredient in twice….from watching the video it appears he only uses it once. So, 1/4 of the pure coconut extract is the correct amount. Sorry for the confusion…. :)


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