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Slice of Coconut Banana Cream Pie on a white plate with a fork

Coconut Banana Cream Pie

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!
Course Dessert
Cuisine American
Keyword pie
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 servings
Calories 579kcal
Author Dorothy Kern


  • 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


  • Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
  • 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.
  • 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.
  • 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.
  • Stir in 2 cups coconut. Cover and chill for at least 30 minutes up to overnight.
  • 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.
  • 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!
  • 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.



Serving: 1slice | Calories: 579kcal | Carbohydrates: 45g | Protein: 7g | Fat: 42g | Saturated Fat: 29g | Cholesterol: 97mg | Sodium: 255mg | Potassium: 388mg | Fiber: 5g | Sugar: 26g | Vitamin A: 810IU | Vitamin C: 2.7mg | Calcium: 124mg | Iron: 1.6mg