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Banana Coconut Cream Pie

27 27 27
WW Freestyle: 31
Prep Time1 hr
Cook Time30 mins
Chilling Time4 hrs
Total Time5 hrs
Flavorful and luscious Cream Pie made with cream of coconut and bananas.
Course: Desserts
Cuisine: American
Servings: 8 Serves
Calories: 539

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 

  • 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: 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.
Keywords: bananas, cream pie, dessert recipes