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Mar 12

Coconut Banana Cream Pie

Sometimes I can’t decide what kind of pie to make. For hours I’ll go back and forth: Coconut Cream Pie? Banana Cream Pie? Which one should I make??

Those sessions are usually accompanied by Facebook pleas and nail biting. Then I just decide to do both…all in one. That’s when I come up with gems like this Coconut Banana Cream Pie.

Coconut Banana Cream Pie that is completely from scratch - even the pudding!

Okay, so this pie is off the chain. But first I have to tell you a story.

A couple of weeks ago our school had their annual Daddy Daughter Dance. Since I was the head of the committee, I was at the dance the entire time. The kids had a blast and the grocery store cookies we bought flew off the platters.

Then Jordan ran up to me. “MOMMY! GUESS WHAT??!!!!”

“What honey!?” I answered.

“DADDY ATE A COOKIE!” bursted out of her mouth.

When I looked at my husband he had a guilty look on his face. You guys. He ate a grocery store bought cookie.

Do you get the problem??? He ate calorie-wasting cookies…but won’t ever eat these. Or these. Or THESE.

He doesn’t eat ANYTHING I MAKE. And he ate a cookie from Winco. He’s lucky there was a gymnasium full of preteen girls or he would have gotten more than a raised eyebrow from me.

Coconut Banana Cream Pie

You’ll notice this post has no “Mel ate it” tag. That’s because – even though this pie is probably one of my favorites ever – he wouldn’t try it either. Obviously he wouldn’t, it’s not a Winco grocery store cookie.

No, he won’t touch this pie because it’s pudding. And banana. You all know the story about him and banana cream pie, right?

Here’s the story: on one of the first dinners at my mom and dad’s house, they served banana cream pie, which he hates because he can’t stand pudding. And he ate a slice to be nice and my mom thought he loved it and served him a second slice…and he ate it so she wouldn’t know he was just being nice.

That’s the kind of man I married, folks. The good kind that is overly nice and caring and thinks of others. Unless a store bought cookie gets in his way…then watch out.

{I’m totally kidding Mel. You know that, right? I mean, it was practically a given that I’d blog about it. Love you!!}

Coconut Banana Cream Pie

So let’s talk about pie. Have you noticed a theme this week? Peanut Butter Chocolate Cream Pie on Sunday, Lemon Meringue Pie Bars on Tuesday, and this pie today. Any guesses why were having pie week?

PI DAY IS ON SATURDAY. Yes folks, the math nerd is in full force. EPIC Pi Day (3.1415) is on Saturday. #pieallthethings

This pie has a top slot in the pie hall of fame. I mean…it’s two pies in one. Coconut Cream Pie marries Banana Cream Pie.

And then they had a baby.

Let’s break down the layers, mmkay?

1. The Crust. I used my favorite all butter pie crust, but you can use a refrigerated one (or even a frozen one). Just make sure you use a 9″ pie plate (not deep dish). You’re going to blind bake the crust, which means bake it without anything in it. Many recipes will tell you to fill the crust with pie weights or parchment paper and dry beans. I just poke it all over with the tines of a fork. Works perfectly!

The one thing that is very important about a blind bake: make sure the crust is COLD when it goes into the oven. Have you ever baked a pie crust and had the crust slide down the sides of the pan so you end up with a flat crust? That happens because it’s too warm. I chilled my crust several hours before baking it.

Coconut Banana Cream Pie

2. The pudding. This is a from-scratch pudding, which, honestly, is worth the time. I don’t like regular pudding from mix, but I love scratch pudding! It’s a vanilla base pudding but I added some coconut extract and shredded coconut after it cooks. Also – it uses whole eggs. That’s just how I roll (because the whites end up wasted).

3. Bananas. Obviously you need bananas! I sliced up about 1 1/2 medium bananas and layered them in the pudding. Feel free to use more if you want!

4. Whipped cream. I made a fresh homemade whipped cream and added coconut extract to fit the flavor of the pie. Top it all with some toasted coconut and you have one amazing dessert mashup pie!

A note on toasting coconut: I like to do it in a pan instead of in the oven so that I can stir constantly. It browns fast and burns even faster – so be sure to keep an eye on it.

It was all I could do not to just shove this pie in my face, no joke. I almost wished I was at clown school.

Coconut Banana Cream Pie that is completely from scratch - even the pudding!

I wonder if they serve grocery store cookies at clown school?? 😉

Coconut Banana Cream Pie

Yield: 8-10 servings

A from scratch pudding pie filled with coconut vanilla pudding, bananas, and coconut whipped cream! It's the marriage of two amazing pies: coconut cream and banana cream pie!


Ingredients:


  • 1  refrigerated pie crust (from a pack of two) or a homemade crust

  • 3/4 cup sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon salt

  • 3 cups whole milk

  • 2 eggs, lightly beaten

  • 3 tablespoons butter

  • 2 teaspoons vanilla

  • 3 teaspoons coconut extract. divided

  • 3 cups shredded sweetened coconut, divided

  • About 1 1/2 medium bananas, sliced

  • 1 1/2 cups cold heavy whipping cream

  • 3 tablespoons powdered sugar


Directions:


  1. Bake crust according to package or recipe directions for one crust pudding pie. Let cool.

  2. Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.

  3. Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.

  4. Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Stir in 2 cups coconut. Transfer to a bowl, cover, and chill for 30 minutes.

  5. To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding. Cover pie and chill for at least 6 hours or overnight.

  6. Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!

  7. Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks form. Top pie with whipped cream and toasted coconut. Serve within 2 days.


Pudding recipe adapted from Taste of Home.


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Ice Cream Pie Bowls

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Sweets from friends:
French Coconut Pie by Very Culinary
Coconut Cream Pie Bars by Willow Bird Baking
No Bake Oreo Banana Cream Pie by I Wash You Dry