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Hawaiian Banana Cream Pie



  • 2 egg whites
  • 1 cup chopped cashews or Macadamia nuts
  • 1 (3 1/2 ounce) can flaked coconut
  • 2 tablespoons brown sugar
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks, beaten
  • 1 1/2 cusp milk
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream, whipped
  • 2 bananas, divided
  • 1/2 cup finely chopped cashews or Macadamia nuts


  1. Beat egg whites (at room temperature) until stiff peaks form.
  2. Combine the 1 cup cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites.
  3. Spread mixture in bottom and on sides of a 9-inch pie pan, forming a shell.
  4. Bake at 375 degrees F for 7 to 10 minutes or until lightly browned. Cool on a wire rack.
  5. Combine sugar and cornstarch in a saucepan.
  6. Combine egg yolks and milk; slowly add to sugar mixture, stirring constantly until smooth.
  7. Add butter. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute.
  8. Remove from heat; stir in vanilla extract. Cool.
  9. Fold whipped cream into cool custard.
  10. Slice 1 banana and line meringue shell with slices.
  11. Spoon custard over bananas.
  12. Cover with plastic wrap and chill 2 hours.
  13. Just before serving, sprinkle 1/2 cup cashews or Macadamia nuts around outer edge of pie.
  14. Slice remaining banana, and place slices around outer edge on nuts.


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