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Banana Coconut Cream Pie | www.diethood.com | Flavorful and luscious Cream Pie made with Cream of Coconut and Bananas

Banana Coconut Cream Pie

Flavorful and luscious Cream Pie made with cream of coconut and bananas.

Course Desserts
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings 8 Serves
Calories 539 kcal

Ingredients

For the Crust

  • 1-1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter melted

For the Pie Filling

  • 1-1/2 cups sweetened shredded coconut divided
  • 1-1/2 cups half-and-half
  • 1 cup milk
  • 1/2 cup cream of coconut
  • 1/2 cup sugar
  • 8 egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • 2 teaspoons pure vanilla extract
  • 2 bananas cut into 1/2-inch slices

Topping

  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract you can also use coconut extract or banana extract
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 375.
  2. In a mixing bowl combine graham cracker crumbs, sugar, and melted butter; mix until well blended.
  3. Press mixture into a 9 inch pie plate.
  4. Bake for 8 minutes.
  5. Remove from oven and cool completely.
  6. Spread coconut on a cookie sheet and toast in oven for 5 to 8 minutes, stirring occasionally, until golden brown.
  7. Let cool.
  8. 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.
  9. In a medium bowl, whisk together egg yolks and cornstarch.
  10. Remove simmering milk mixture from heat.
  11. Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
  12. Repeat the process; Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
  13. Pour egg yolk mixture into the saucepan with simmering cream.
  14. Cook 5 to 6 minutes, stirring constantly with a rubber spatula, until mixture simmers and thickens.
  15. Remove custard from heat and stir in 2 tablespoons butter and vanilla.
  16. Let cool 15 minutes.
  17. Sprinkle sliced bananas over graham cracker crust.
  18. Pour the custard into the pie crust.
  19. Smooth top of custard and cover with plastic wrap.
  20. Refrigerate for 4 hours or overnight, until filling is cold.
  21. In a large chilled bowl, combine heavy whipping cream, vanilla, and sugar.
  22. Beat mixture on medium-high until soft peaks form.
  23. Spread over pie.
  24. Sprinkle with remaining toasted coconut.
  25. Serve.

Recipe Notes

Store covered in refrigerator.

RECIPE SOURCE: DIETHOOD

Pie Filling adapted from Betty Crocker

Nutrition Facts
Banana Coconut Cream Pie
Amount Per Serving (1 Slice)
Calories 539 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g105%
Cholesterol 274mg91%
Sodium 164mg7%
Potassium 226mg6%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 42g47%
Protein 5g10%
Vitamin A 1170IU23%
Vitamin C 2.9mg4%
Calcium 97mg10%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.