Coconut Banana Cream Pie

This post may contain affiliate links. Please read my disclosure policy.

This amazing Coconut Banana Cream pie has a triple dose of coconut and an amazing homemade custard.  The buttery coconut crust totally sets this pie apart adding amazing flavor and crunch.

Coconut Banana Cream Pie! Coconut Banana Cream Pie has a triple dose of coconut and sweet bananas layered into a spectacular summer pie! The buttery coconut crust is totally unforgettable adding amazing flavor and crunch.

I’m a huge dessert person. I always have been. I love everything from very sweet candies to succulent brownies and fruit-based pastries. At group events, I’m usually the one eyeing the dessert table, I live for desserts.

I say all that so you understand that when I say this recipe for Coconut Banana Cream Pie is one of my favorite desserts ever, you know how seriously I take that recommendation. Once you’ve bitten into that delicious, creamy filling I think you’ll agree with me.

The secret to this amazing Coconut Banana Cream Pie recipe is the thing that makes it different from any other coconut pie you may have tried: the crust.

Instead of a traditional pie crust or a graham cracker substitution, this recipe makes the crust out of coconut. You read that right. This Coconut Banana Cream Pie is layered on top of a coconut crust. My mouth is watering just thinking about it..

This amazing Coconut Banana Cream pie has a triple dose of coconut in an amazing homemade custard. The buttery coconut crust totally sets this pie apart adding amazing flavor and crunch.

Recipe Notes:

  • Cook the coconut for the crust in the butter, turning it often in the skillet until it turns a nice golden brown (approx. 4-5 minutes).
  • When pressing the coconut crust into the baking pan, don’t press too firmly. You want it to be compact but not tightly packed or it will be hard to cut through.
  • Bringing the filling to a boil while stirring constantly is essential to make sure it sets.
This Coconut Banana Cream Pie has the most luscious, velevety custard set in an amazing baked coconut crust.
5 from 1 vote
Review Recipe


Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Author Kathleen
Course Dessert
Cuisine American
This amazing Coconut Banana Cream pie has a triple dose of coconut and an amazing homemade custard. The buttery coconut crust totally sets this pie apart adding amazing flavor and crunch.


  • 1/2 Cup Butter
  • 3 Cups Sweetened Flaked Coconut
  • 4 Egg Yolks
  • 3/4 Cup Granulated Sugar-Divided
  • 3 Tablespoons Cornstarch
  • 1/4 Teaspoon Salt
  • 1/4 Cup All-Purpose Flour
  • 3 Cups Half and Half-Divided
  • Yellow Food Coloring-Optional
  • 1 1/2 Cup Sweetened Flake Coconut
  • 2 Bananas Firm But Ripe, Peeled and Cut Into 1/2 Thick Slices
  • 2 Cups Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Sweetened Flake Coconut Toasted and Cooled

avatarFollow Spend with Pennies on Pinterest


  1. Spray a 9 inch pie plate with nonstick cooking spray & set aside.
  2. In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into prepared pie plate. Chill 30 minutes.
  1. In a small bowl, whisk together the egg yolks, 1/4 cup granulated sugar, cornstarch, salt and flour. Slowly whisk in 1 cup of half and half.
  2. In a medium saucepan, combine remaining half & half and 1/2 cup sugar and bring just to a boil medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick & bubbly.
  3. Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 1/2 cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.
  1. Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
  1. Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape into a decorative mound. Sprinkle The top evenly with 1/2 cup toasted coconut and serve immediately
Nutrition Information
Calories: 833, Fat: 61g, Saturated Fat: 42g, Cholesterol: 243mg, Sodium: 390mg, Potassium: 469mg, Carbohydrates: 67g, Fiber: 6g, Sugar: 45g, Protein: 7g, Vitamin A: 1700%, Vitamin C: 3.7%, Calcium: 156%, Iron: 1.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Coconut Banana Cream Pie

Source: Adapted From Lawry’s The Prime Rib Restaurant

More Recipes You’ll LoveUltimate Coconut Cream Pie! This is a delicious dessert!! #coconut #pie #dessert #recipe

This delicious made from scratch Coconut Cream Pie is loaded with coconut all throughout. It makes the perfect pie for summer.

Best Coconut Cake

I’ve been making this wonderful Coconut Layer Cake with Coconut Cream Cheese frosting for over a decade, so you know it’s good!

Coconut Banana Cream pie is loaded with a triple dose of coconut, a from scratch homemade custard & a decadent coconut crust.

More Recipes You'll Love

About the author


Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen’s recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

More Posts by Kathleen

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. The finished product was amazing! However, I don’t know who could put this together in 30 minutes! Especially since the filling as to chill for at least 4 hours. This is also not a cheap pie to make, so spend with pennies is kind of funny. Coconut, $3.50, heavy cream $3, butter, 50 cents, banana around 50 cents, egg, sugar, flour another $1.50; so eight to ten dollars considering the price of your ingredients.

  2. Holly, I know Coconut Cream Pie may be considered more of a summer pie, but I always make one during the holidays. I loved your idea for the crust for this pie so i tried it this year! It was not only a beautiful, delicious pie, the crust was amazing! Where has this been all my life…it was genius! My brother loved it too. Coconut Cream is his favorite pie but the crust…not so much. Not anymore! Thanks so much for a wonderful recipe!

  3. Is it at all possible this can be made in advance? I won’t have time to make it right when company arrives! Thank you!

  4. This is an amazing pie! I made this pie for my husbands birthday as he loves banana ceeam pie. It was a bit more coconut than he liked but it didnt stop him from licking his plate clean. The crust is crispy, filling is creamy, and the bananas add great texture and flavor to the pie. I used 3 bananas and for a more coconut flavor, I used full fat coconut milk to make my whipped cream topping. The best part of this pie, no baking! This pie is going great to be part of my repitore.

    1. Half and half is sold in North American grocery stores and contains half milk and half cream. A light cream (about 10-12% mf) should work fine in its place.

  5. Whoa, that coconut crust looks ahmazingggg. What a great idea to take this pie over the top!