Skip to content

Get Free Shipping on Orders $50+


Pie’s a perfectly acceptable breakfast item. Wouldn’t you agree? Okay, I know what your thinking here... dessert for breakfast? But hang in there with me for a second...

My grandmother had a saying regarding how pie was good for you, because it has milk and eggs.Of course this depends on the type of pie your having, as to whether it has milk and eggs, or something with nutrients. But I mean, if you think about it, you get protein from the milk as well as the eggs, and not to mention calcium from the milk, and a variety of other nutrients from the milk. Also, if it’s a berry pie, you get nutrients from the berries. Well do you agree with me now?

That said, around my house we like to eat pie for breakfast on Thanksgiving morning. Because clearly it’s perfectly acceptable, as I stated above!

Although this all revolves around a family tradition that my grandparent’s started. You see, every year the day before Thanksgiving, we have my most anticipated time of year. We have a tradition that my grandparents started, that we call pie night. This is an annual tradition that we have, in which each person in the family gets to bake their own pie of their own choice. This is also a good tradition to bring the family together more often.

Every year around my house, my parents and siblings typically end up eating pie for breakfast. We eat a variety of types for breakfast from the traditional pumpkin and pecan, to chocolate and berry. So while these pies are all well and good. I thought I’d share with you one that’s different. One that doesn’t have your typical crust to be more accurate. Perhaps... Let’s say a banana mallow pie with a coconut crust. This is a recipe that's in my grandmothers collection of recipes that I’m curious to try! Not only does it include milk and eggs, but it also includes fruit. I will note that the source for this recipe is unknown though.



• 2 C Sweetened Shredded Coconut
• 1/3 C Butter

• 1 Small Package Instant Vanilla Pudding
• 1-3/4 C Milk
• 1/2 C Heavy Cream
• 1-1/2 C Miniature Marshmallows (or 15 large, quartered with water dipped scissors)
• 2 Bananas Sliced


Melt butter in a skillet over low heat.

Stir in shredded coconut and continue cooking, stirring frequently until coconut is toasted and golden brown.

Press into a 9-inch pie plate to form crust. Chill.


Prepare vanilla pudding according to package directions-using 1-3/4 cups milk. Cover with wax paper; chill.

While pudding is chilling, whip heavy cream to stiff peaks.

Fold in the whipped cream and marshmallows into the pudding mixture.

Pour half of the mixture into the crust, cover with sliced bananas, and top that with the remaining mixture. Chill for several hours. Serve and enjoy.

You can find the printable version of this recipe here - The Baker’s Life Banana Mallow Pie Printable.

Leave a comment

Please note, comments must be approved before they are published