Banana-Coconut Cream Slab Pie

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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

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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

*Percent Daily Values are based on a 2,000 calorie diet.