Coconut Banana Cream Pie

Coconut Banana Cream Pie

Layers of ripe banana and toasted coconut nestled in silky vanilla custard.

Total 5 hr 30 min Makes 8 slices Calories 420/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Tree nuts

A flaky baked crust holds sliced bananas and a rich coconut-infused custard, all topped with whipped cream and toasted coconut flakes. The custard is cooked on the stovetop until thick, then chilled until sliceable, making this a make-ahead dessert perfect for warm-weather gatherings. Toasting the coconut adds a nutty depth that balances the sweetness of the bananas.

Ingredients

  • 1 9-inch pie crust, baked and cooled
  • 1 cup sweetened shredded coconut, toasted, divided
  • 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup coconut milk
  • 4 egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 3 ripe bananas, sliced
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar

Method

  1. Spread the shredded coconut in a dry skillet and toast over medium-low heat, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.

  2. In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt.

  3. Gradually whisk in the whole milk and coconut milk until smooth, then place over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 8 minutes.

  4. Temper the egg yolks by whisking in about 1/2 cup of the hot milk mixture, then pour the yolk mixture back into the saucepan, whisking constantly.

  5. Cook over medium heat, whisking constantly, until the custard is very thick and just beginning to bubble, about 3 minutes.

  6. Remove from heat and stir in the butter and vanilla extract until smooth. Stir in 3/4 cup of the toasted coconut, reserving the rest for topping.

  7. Arrange the sliced bananas evenly over the bottom of the baked pie crust.

  8. Pour the warm custard evenly over the bananas, smoothing the top with a spatula. Press plastic wrap directly onto the surface of the custard.

  9. Refrigerate the pie until fully set and chilled, at least 4 hours.

  10. Just before serving, beat the heavy cream and powdered sugar in a chilled bowl with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

  11. Remove the plastic wrap and spread or pipe the whipped cream over the chilled pie. Sprinkle with the remaining toasted coconut, slice, and serve.

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Coconut Banana Cream Pie

A flaky baked crust holds sliced bananas and a rich coconut-infused custard, all topped with whipped cream and toasted coconut flakes. The custard is cooked on the stovetop until thick, then chilled until sliceable, making this a make-ahead dessert perfect for warm-weather gatherings. Toasting the coconut adds a nutty depth that balances the sweetness of the bananas.

5 hr 30 min 8 slices 420 cal

Ingredients

  • 1 9-inch pie crust, baked and cooled
  • 1 cup sweetened shredded coconut, toasted, divided
  • 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup coconut milk
  • 4 egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 3 ripe bananas, sliced
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar

Method

  1. 1

    Spread the shredded coconut in a dry skillet and toast over medium-low heat, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.

  2. 2

    In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt.

  3. 3

    Gradually whisk in the whole milk and coconut milk until smooth, then place over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 8 minutes.

  4. 4

    Temper the egg yolks by whisking in about 1/2 cup of the hot milk mixture, then pour the yolk mixture back into the saucepan, whisking constantly.

  5. 5

    Cook over medium heat, whisking constantly, until the custard is very thick and just beginning to bubble, about 3 minutes.

  6. 6

    Remove from heat and stir in the butter and vanilla extract until smooth. Stir in 3/4 cup of the toasted coconut, reserving the rest for topping.

  7. 7

    Arrange the sliced bananas evenly over the bottom of the baked pie crust.

  8. 8

    Pour the warm custard evenly over the bananas, smoothing the top with a spatula. Press plastic wrap directly onto the surface of the custard.

  9. 9

    Refrigerate the pie until fully set and chilled, at least 4 hours.

  10. 10

    Just before serving, beat the heavy cream and powdered sugar in a chilled bowl with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

  11. 11

    Remove the plastic wrap and spread or pipe the whipped cream over the chilled pie. Sprinkle with the remaining toasted coconut, slice, and serve.