Recipe Redo Blog

Traditional Recipes Redone…Healthier

Banana Coconut Cream Pie

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This Recipe was created by Stéphane Beaucamp, Executive Chef of Lake Austin Spa Resort


  • 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
  • 2 ounces pure coconut extract
  • ¼ cup shredded sweetened coconut and an additional 1 tablespoon, toasted
  • 4 bananas, sliced
  • 3 cups fat free whipped topping


  • 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.

Serves 12.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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