Gluten-free Banana-Caramel Coconut Cream Pie with Meringue Topping

There’s a pie contest at our village fun day tomorrow and today I’ve decided I would enter.  I would 100% not recommend my method of entering a pie contest.  Here’s what I’m doing:

1. Deciding the day before the contest what to make (no time to buy ingredients or test recipes)

2. Making something I’ve never made before (anything and everything that could go wrong will go wrong)

3. Combining 4 different untested recipes (hahahahahaha)

4. Adding my own spin to the recipes (i.e. making ingredient substitutions instead of buying what the recipe calls for)

Crust (original recipe from the Good Housekeeping Illustrated Book of Desserts: Coconut-Banana Cream Pie):DSC_0804

  • 1 1/3 cup flaked coconut (recipe said  3 1/2 oz can flaked coconut, mine came out of a bag and was called sweetened coconut flakes)
  • 2/3 cup old-fashioned or quick-cooking oats, uncooked (umm, I used Tesco Everyday Value Porridge oats – same difference, right?)
  • 3 – 4 Tbsp softened butter (recipe said 3, I used 4)
  • 1/4 cup coconut flour (not in recipe, but I had some, so figured why not throw it in there)
  • 2 – 3 tsp water (not in recipe, but figured I should add since I added flour)
  1. Preheat oven to 300 degree F (150 degree C)
  2. Mix all ingredients by hand and pat into bottom and up side of 9-inch pie plate
  3. Bake crust for 15 minutes or until golden; cool on wire rack

Caramel (original recipe from the Cook’s Illustrated Cookbook: Banana-Caramel Coconut Cream Pie)

  • DSC_08073 Tbsp water
  • 1/2 c sugar
  • couple drops lemon juice (not in original recipe, but should help prevent sugar from crystallizing)
  • 3 Tbsp heavy cream (I didn’t have any cream, so I used 2 Tbsp evaporated milk.  Do yourself a favor and get the cream)
  • pinch salt
  • 2 Tbsp unsalted butter
  1. Add water to small heavy-bottomed CLEAN saucepan and pour sugar into center of pan with couple drops lemon juice
  2. Gently stir sugar with CLEAN spatula to wet thoroughly
  3. Bring to boil and cook until sugar mixture turns dark amber, 5-8 minutes, swirling pan occasionally once sugar begins to color
  4. OFF heat, add heavy cream (caramel will bubble up) and salt
  5. Whisk in 2 Tbsp unsalted butter
  6. Pour into cooled prebaked pie crust, tilting pie plate to coat evenly; set aside to cool


Banana Cream filling (original recipe from the Cook’s Illustrated Cookbook: Banana Cream Pie)

  • 1/2 cup plus 2 Tbsp sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 1/2 cup evaporated milk
  • 5 large egg yolks (keep 4 egg whites for meringue filling)
  • 2 cups whole milk
  • 1/2 vanilla bean (I used 1/2 tsp vanilla paste); could use 1/4 tsp vanilla extract
  • 2 Tbsp unsalted butter, cut into 2 pieces
  • 2 bananas
  1. Whisk sugar, cornstarch and salt in medium saucepan.  Whisk in evaporated milk then egg yolks and finally milk, until smooth. Scrape vanilla bean seeds and add empty pod and seeds to mixture.
  2. Bring mixture to simmer and cook, whisking constantly, until thick and smooth – about 1 minute
  3. Off heat, whisk in butter and vanilla extract if using.  Remove vanilla pod if used
  4. Cover with plastic wrap while you make the meringue topping

Meringue Topping (original recipe from the Cook’s Illustrated Cookbook: Lemon Meringue Pie)  -> NOT RECOMMENDED, SEE NEXT DAY’S ENTRY FOR WHIPPED CREAM TOPPING

  • 1/3 cup waterDSC_0809
  • 1 Tbsp cornstarch
  • 4 large egg whites
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar
  1. Adjust oven rack to middle position and heat oven to 325 degrees
  2. Bring water and cornstarch to simmer in small saucepan and cook, whisking occasionally, until thickened and translucent, 1 to 2 minutes.  Remove from heat and let cool.
  3. Using stand mixer with whisk, whip egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about 1 minute
  4. Increase speed to medium-high and beat in sugar mixture, 1 Tbsp at a time, until incorporated and mixture forms soft, billowy mounds.
  5. Add cornstarch mixture 1 Tbsp at a time, continue to beat to glossy, stiff peaks, 2 to 3 minutes

Assemble pie:

  1. Slice banana into 1/4 inch slices and place on top of cooled caramel
  2. Remove plastic from filling and pour filling over bananas
  3. Using rubber spatula, spread meringue evenly around edge and then center of pie, attaching meringue to pie crust to prevent shrinking when it cooks
  4. Using back of spoon create attractive swirls and peaks in meringue
  5. Bake until meringue is light golden brown, about 20 minutes
  6. Let pie cool on wire rack and then refrigerate until filling is chilled and set, about 4 hours.


1.  Most all recipes for banana cream pie call for a whipped cream frosting.  I don’t have any cream, so I made a meringue topping instead (not really recommended, see Note 2).

2.  I’m no meringue expert.  I’m fairly certain I didn’t whip this meringue long enough, as it started to deflate as soon as I added it on top of the pie.  In the first couple hours of refrigeration, the meringue shrank and pulled away from the edges and there are several beads of moisture on top of the meringue.  Regardless, I’m determine to have a meringue topping on my cream pie.  So I shall serve it tomorrow and let the judges decide!

3.  I have absolutely no idea what effect baking the meringue topping had on the caramel and banana filling – as neither original recipes called for those items to go back in the oven.  I will try to take pictures tomorrow when they cut into the pie; but my suspicion is that the caramel seeped into the crust.  I think it will still taste delicious though!