Caribbean Cream Pie
A tropical-inspired creamy pie featuring coconut, bananas, pineapple, and walnuts, perfect for those who enjoy rich, fruity desserts with a hint of Caribbean flair.
Ingredients
Instructions
- Bake the pie crust in a deep pie plate and set aside.
- Toast 3/4 cup packed coconut in a 350°F oven until light brown, watching closely, then set aside.
- In a saucepan, combine cornstarch (or flour), sugar, and salt.
- Gradually add scalded milk, stirring constantly until mixture thickens.
- In a separate bowl, beat egg yolks, then slowly add to the hot mixture, stirring constantly.
- Cook for a few more minutes until smooth and thickened.
- Remove from heat and stir in butter and vanilla.
- Chop walnuts and slice banana; drain pineapple and reserve 3 Tbsp. juice.
- Fold in walnuts, banana slices, pineapple, and reserved juice into the custard.
- Pour filling into the baked pie crust.
- Whip the cream until stiff peaks form and spread over the pie.
- Chill the pie before serving.
Nutrition & Diet Analysis (per serving)
1198
kcal
60% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).