This banana coconut cream pie starts with a buttery shortbread crust, topped with banana slices, and a creamy custard filled with toasted coconut, all topped with whipped cream – it’s a delicious mash up of two delicious pies that everyone will love!
I love banana cream pie, and it may in fact be my favorite type of pie. Though my frozen peanut butter pie, and my blueberry pie, definitely rival it. But this banana coconut cream pie is definitely a new favorite!
A few years back when a family friend shared this recipe for banana coconut cream pie, and I’ve been dreaming about it since then – and this year was finally the year for me to make it!
She said the pie has one in a pie contest they took it to, been loved by all at fundraisers and is her husband’s very favorite – so if you don’t believe me that it’s a winner, then at least believe her 😉
How to make Banana Coconut Cream Pie:
This banana coconut cream pie is easy to make. It starts with a shortbread pie crust, which is only 3 ingredients to make, flour, butter and powdered sugar! Then you’ll spread sliced bananas over the top of the pie crust.
It has a simple cooked custard made with sweetened condensed milk and egg yolks, which you’ll mix with toasted coconut. It gives the pie that perfect delicious coconut flavor. Pour the custard over the bananas and the crust and allow the mixture to chill for several hours till set.
The whole thing is topped with whipped cream and garnished with more toasted coconut. It’s really easy to make, and its so irresistible!
This banana coconut cream pie has a butter shortbread crust, it’s a little sweet, buttery and so delicious. But, you could also do a graham cracker, or a traditional pie crust instead.
If you do make a graham cracker crust you could make this pie completely no bake, which is always a win, especially if you’re making this pie for thanksgiving dinner and you don’t want to take up the oven for any amount of time, because you need the oven for the turkey, sweet potato casserole, or potato rolls.
This pie is the perfect addition to any dinner, but I promise everyone would love it if you make it for Thanksgiving!
I just know that this is the pie for cream pie lovers. If you love coconut and banana, this is the pie for you! I hope you try it soon!
Looking for more Cream Pie Recipes:
- Easy Banana Cream Pie with Pudding
- Berry Custard Pie
- Chocolate Cream Pie
- Lemon Blueberry Cream Pie on Chef in Training
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This banana coconut cream pie starts with a buttery graham cracker crust, topped with banana slices, and a creamy custard filled with toasted coconut, all topped with whipped cream - it's a delicious mash up of two delicious pies that everyone will love!
- 1 1/4 cup flour
- 1/4 cup powdered sugar
- 1/2 cup butter (softened)
- 3 TBS cornstarch
- 1 1/3 cup water
- 14 oz sweetened condensed milk
- 3 egg yolks (beaten)
- 2 TBS butter
- 1 tsp vanilla extract
- 1/2 toasted coconut flakes (toast on the stove top over medium heat
- 1-2 bananas
- lemon juice
- 2 cups sweetened whipped cream (cool whip works great)
- 1/4 cup toasted coconut flakes
Preheat the oven to 400 degrees.
Mix flour, powdered sugar and butter in a large bowl till combined. Mixture will be crumbly.
Press into a greased pie pan.
Bake for 10-12 minutes till fragrant, and crust starts to turn golden.
Allow to cool completely.
In a heavy medium sauce pan, add cornstarch and water, stir to combine. Cook over medium heat till cornstarch is dissolved.
Stir in the condensed milk and whisked egg yolks.
Cook until the mixture is thickened and starts to bubble.
Remove from the heat and add in the butter and vanilla. Stir till combined.
Allow to cool for about 30 minutes.
Fold in the 1/2 cup of toasted coconut.
Slice the bananas and dip them in the lemon juice.
Arrange bananas on the bottom of the pie crust.
Pour custard filling over the top of the bananas. Spread the top evenly.
Cover the pie and chill for 4 hours or overnight, till set.
Spread whipped cream over the top when ready to serve.
Sprinkle toasted coconut over the top, and arrange a few sliced bananas.
Cover and refridgerate leftovers for 2-3 days.