This Banana Coconut Cream Pie recipe is smooth, luscious, and oh so good. It's an easy dessert that's the best of banana cream pie and coconut cream pie. It doesn't get any better than this!
Servings : 8Serves
Prep Time 1 hourhr
Cook Time 30 minutesmins
Chilling Time 4 hourshrs
Total Time 5 hourshrs
Ingredients
For the Crust
1-1/2cupsfinely ground graham cracker crumbs
1/3cupsugar
6tablespoonsbuttermelted
For the Pie Filling
1-1/2cupssweetened shredded coconutdivided
1-1/2cupshalf-and-half
1cupmilk
1/2cupcream of coconut
1/2cupsugar
8egg yolks
1/4cupcornstarch
2tablespoonsbutter
2teaspoonspure vanilla extract
2bananascut into 1/2-inch slices
Topping
1cupheavy whipping cream
1teaspoonpure vanilla extractyou can also use coconut extract or banana extract
1tablespoonsugar
Instructions
Preheat oven to 375.
In a mixing bowl combine graham cracker crumbs, sugar, and melted butter; mix until well blended.
Press mixture into a 9 inch pie plate.
Bake for 8 minutes.
Remove from oven and cool completely.
Spread coconut on a cookie sheet and toast in oven for 5 to 8 minutes, stirring occasionally, until golden brown.
Let cool.
In a saucepan, combine 1/2 cup of the toasted coconut, half-and-half, milk, cream of coconut and sugar; cook over medium heat and bring to a simmer. DO NOT BOIL.
In a medium bowl, whisk together egg yolks and cornstarch.
Remove simmering milk mixture from heat.
Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
Repeat the process; Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
Pour egg yolk mixture into the saucepan with simmering cream.
Cook 5 to 6 minutes, stirring constantly with a rubber spatula, until mixture simmers and thickens.
Remove custard from heat and stir in 2 tablespoons butter and vanilla.
Let cool 15 minutes.
Sprinkle sliced bananas over graham cracker crust.
Pour the custard into the pie crust.
Smooth top of custard and cover with plastic wrap.
Refrigerate for 4 hours or overnight, until filling is cold.
In a large chilled bowl, combine heavy whipping cream, vanilla, and sugar.
Beat mixture on medium-high until soft peaks form.
Spread over pie.
Sprinkle with remaining toasted coconut.
Serve.
Notes
Store covered in refrigerator.RECIPE SOURCE: DIETHOODPie Filling adapted from Betty Crocker
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Desserts
Cuisine: American
Keyword: banana coconut cream pie, banana cream pie, banana cream pie recipe, coconut cream pie, coconut cream pie recipe