Coconut Banana Cream Pie

Embrace a tropical variation of a classic treat with this Coconut Banana Cream Pie. The dessert combines a buttery graham cracker crust with smooth coconut custard, topped with fresh banana slices and fluffy whipped cream. It offers a delightful blend of creamy texture, sweet flavor, and refreshing coconut aroma. Enjoy this pie at gatherings or as a special treat, delivering a taste of paradise in each slice.

Ingredients

• 1 9-inch graham cracker crust
• 1 14 oz can coconut milk
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 medium bananas, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a saucepan, combine the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
3. Pour the thickened coconut custard into the graham cracker crust, then refrigerate for at least 2 hours to set.
4. Once set, arrange the sliced bananas evenly over the coconut custard layer.
5. In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form, which should take about 3-4 minutes.
6. Spread the whipped cream over the layer of bananas.
7. Refrigerate the pie for an additional 2 hours to allow the flavors to meld and the pie to firm up.
8. Once thoroughly chilled, slice the pie and serve.

Keywords: Creamy, Sweet, Tropical, Refreshing, Indulgent, Dessert, American

Spice Rack: Vanilla Extract

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