Egg substitutes are an excellent source of protein without the high cholesterol that comes with whole eggs, perfect for making more health-conscious desserts and treats. Although egg substitutes can give some baked goods a rubbery texture, they won't negatively affect custards or creamy fillings that are prepared on the stove top. You can still enjoy your favorite decadent dessert if you've swapped out traditional eggs for an egg substitute.
Follow your coconut banana cream pie recipe as directed until the steps where the cream filling is prepared. Make a traditional flaky pie crust, or opt for a graham cracker crust instead. You can even incorporate sweetened coconut flakes into a graham cracker crust.
Heat the remaining ingredients, excluding the eggs, in a saucepan according to recipe directions. Your recipe will likely include some combination of milk, coconut milk, sugar and cornstarch.
While the milk mixture heats, measure 1/4 cup of egg substitute for each egg the recipe calls for. If the recipe only calls for egg yolks, use 1/8 cup egg substitute in place of each yolk. Pour the egg substitute into a small mixing bowl.
Gently whisk about 1/3 of the milk mixture into the egg substitute mixture. Pour the milk and egg mixture into the saucepan with the remaining hot milk mixture. Cook until the mixture thickens according to recipe directions.
Assemble the pie according to the recipe directions, pouring the cream filling into the prepared pie crust. Allow the pie to cool, then top with whipped cream and toasted coconut.