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Servings: 10 servings

Coconut Banana Cream Pie

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
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

  • all butter 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 unsalted butter
  • 2 teaspoons vanilla
  • 3 teaspoons coconut extract — divided
  • 3 cups shredded sweetened coconut — divided
  • 2 medium bananas — sliced
  • 1 1/2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  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, whisking/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. Strain the pudding into a medium bowl to make sure no egg bits remain.

  5. Stir in 2 cups coconut. Cover and chill for at least 30 minutes up to overnight.

  6. 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 2 hours or overnight.

  7. 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!
  8. 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.

Recipe Video

Course: Dessert
Cuisine: American
Keyword: pie

Nutrition Information

Amount per serving (1 slice) — Calories: 579, Fat: 42g, Saturated Fat: 29g, Cholesterol: 97mg, Sodium: 255mg, Potassium: 388mg, Carbohydrates: 45g, Fiber: 5g, Sugar: 26g, Protein: 7g, Vitamin A: 810%, Vitamin C: 2.7%, Calcium: 124%, Iron: 1.6%