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.
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..
- 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.
COCONUT BANANA CREAM PIE
- 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
- Spray a 9 inch pie plate with nonstick cooking spray & set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Source: Adapted From Lawry’s The Prime Rib Restaurant
This delicious made from scratch Coconut Cream Pie is loaded with coconut all throughout. It makes the perfect pie for summer.
I’ve been making this wonderful Coconut Layer Cake with Coconut Cream Cheese frosting for over a decade, so you know it’s good!