Today’s Recipe: Miniature Gluten-free Coconut & Banana Cream Pies

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These are so good, I nearly cried when I ate mine. Isn’t my daughter-in-law, Ashley, who comes up with these goodies, amazing?!

MINIATURE GLUTEN-FREE COCONUT & BANANA CREAM PIES

PREP TIME:  20 MINUTES, PLUS 1 HOUR COOLING
COOK TIME: 30 MINUTES
MAKES: 4 MINIATURE PIES

Crust
1 1/4  cups shredded coconut
1/4   cup sugar
1/8  t salt
2    egg whites

Filling
3    T sugar
2    t cornstarch
1    cup milk
2    egg yolks
1/2   t vanilla
1    banana

1. Preheat oven to 325°F. To prepare the crust, combine coconut, sugar, salt, and egg whites. Divide the mixture evenly between four 7-oz ramekins, and press into the bottoms and up the sides to form a crust. Bake for 18 minutes.
2. For the filling, add sugar and cornstarch to a small saucepan. Pour in the milk and whisk to combine. Heat over medium-low heat until mixture thickens slightly. Remove about 1/4 cup of the mixture and add it to the egg yolks. Mix well, and then pour the egg yolk mixture back into the pan. Whisk to combine and remove pan from heat. Stir in vanilla.
3. Slice the banana and arrange the slices in the bottoms of the ramekins. Evenly divide custard between the ramekins. Chill for at least 1 hour. Serve with a dollop of whipped cream.

Gather crust ingredients. Preheat oven to 325°F.


To prepare crust, add 1 1/4 cups of shredded coconut to a small bowl.


Add 1/4 cup of sugar.


Add 1/8 t of salt.


Stir to combine.


Add 2 egg whites.


Stir to combine.


Divide the mixture evenly between four 7-oz ramekins, and press into the bottoms and up the sides to form a crust. Bake for 18 minutes.

Gather ingredients for the filling.

To prepare the filling, add 3 T of sugar and 2 t of cornstarch to a small saucepan.

Pour in 1 cup of milk and whisk to combine.


Heat over medium-low heat until mixture thickens slightly.


Remove about ¼ cup of the mixture and add it to 2 egg yolks.


Mix well, and then pour the egg yolk mixture back into the pan.


Whisk to combine and remove pan from heat.


Stir in 1/2 t vanilla.


Slice 1 banana and arrange the slices in the bottoms of the ramekins.


Evenly divide custard between the ramekins. Chill for at least 1 hour. Serve with a dollop of whipped cream.

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Leave a comment 11 Comments

  1. Winnie Nielsen says:

    These do look delicious! The coconut crust sounds so perfect for the combination. Would it work if you used any of the milk substitutes like almond,rice or coconut milk? Would you have to change the other amounts of ingredients?

  2. Terry Steinmetz says:

    Yummy! I’m going to try this for our next Sunday meal! Easy & good for you.

  3. Barbara Grace says:

    Looks perfect for Pie Day!

  4. SHARON says:

    WHAT WOULD IT BE LIKE TO MAKE COCONUT CREAM PIE? I DON’T CARE FOR BANANA SO, WILL TRY JUST THE COCONUT AND LET YOU KNOW.

  5. Elizabeth says:

    Two of my favorite fruits mixed together in one pie, yum.

  6. Krista says:

    How delicious! I love banana cream pie and I bet the coconut crust just tops it off! I do have all the ingredients on hand and will try this recipe for sure!

  7. I whipped up these creamy, coconutty delights and sat right down to have a ramekin full with my afternoon coffee. I can’t wait to make them for my neighbor, as she eats gluten free always! Thank you for a simple, sweet treat that will make for an excellent dessert for a dinner party of four.

  8. Ariel Ewing says:

    can I use the organic UNSWEETENED coconut??

  9. Kaycee F says:

    Wow, this looks so good, I am looking forward to trying this recipe, thanks for sharing!

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