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Banana-Coconut Cream Slab Pie

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Banana-Coconut Cream Slab Pie
  • Prep 45 min
  • Total 3 hr 0 min
  • Servings 16
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We combined two of our favorite cream pies—banana and coconut—into one crowd-pleasing dessert. It starts with an easy graham cracker crust followed by layers of banana and coconut cream. Top it all off with toasted coconut for a treat everyone will love (even vegans!).
By Betty Crocker Kitchens
Updated Dec 11, 2020

Ingredients

Crust

  • 3 cups finely crushed vegan graham crackers (46 squares)
  • 2/3 cup virgin coconut oil, melted
  • 1/3 cup organic granulated sugar

Filling

  • 1/2 cup organic granulated sugar
  • 1/3 cup cornstarch
  • 2 cans (13.66 oz each) coconut milk (not cream of coconut)
  • 1 teaspoon vanilla
  • 4 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)

Topping

  • 1 container (9 oz) frozen coconut whipped topping, thawed
  • 1/2 cup flaked coconut, toasted

Steps

  • 1
    Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • 2
    In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
  • 3
    In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
  • 4
    Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
  • 5
    When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
  • tip 2
    This recipe is best made the day it is to be served.
  • tip 3
    To toast coconut, bake uncovered in ungreased shallow pan at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition

370 Calories, 22g Total Fat, 2g Protein, 42g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
18g
88%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
85mg
4%
Potassium
240mg
7%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
7%
Sugars
26g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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