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+ servings
Two plates with a slice of banana coconut cream pie.

Banana Coconut Cream Pie

Katerina | Diethood
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 : 8 Serves
Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours

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

Serving: 1 Slice | Calories: 539 kcal | Carbohydrates: 52 g | Protein: 5 g | Fat: 35 g | Saturated Fat: 21 g | Cholesterol: 274 mg | Sodium: 164 mg | Potassium: 226 mg | Fiber: 1 g | Sugar: 42 g | Vitamin A: 1170 IU | Vitamin C: 2.9 mg | Calcium: 97 mg | Iron: 0.7 mg

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