Banana Coconut Cream Pie

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Banana Coconut Cream Pie

Serving Size

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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.


  • 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

Recipe Info

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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