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Toasted Coconut Banana Angel Pie


This easy coconut pie is made with a meringue type of filling, toasted coconut, and sliced bananas. Use sliced peaches or strawberry halves if you prefer.


  • 16 graham crackers, 1 1/3 cups crumbled
  • 1/2 cup melted butter
  • 4 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup shredded coconut, divided
  • 2 tablespoons confectioners' sugar
  • 1 cup sliced bananas (or use peaches or strawberries)


Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan.

Beat egg whites until frothy; add salt and vinegar, and beat until stiff.

Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition. Spread in crumb lined pie pan. Bake in slow oven (275 degrees) for 1 1/2 hours. Cool.

Toast 1/2 cup coconut over medium heat in a dry skillet. Cook, stirring, until the coconut is lightly browned. Transfer to a plate and set aside.

Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons confectioners' sugar, and vanilla. Arrange banana slices on cooled meringue.

Spread with whipped cream then sprinkle with toasted coconut.

Chill thoroughly.

Serves 6 to 8.

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