Banana Coconut Cream Pie
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!
Servings: 10
Equipment
- Large Mixing Bowl
Ingredients
For the Shortbread Crust:
- 1 1/4 cup flour
- 1/4 cup powdered sugar
- 1/2 cup butter (softened)
For the Pie Filling:
- 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
For Topping the Pie:
- 2 cups sweetened whipped cream (cool whip works great)
- 1/4 cup toasted coconut flakes
Instructions
For the Shortbread Crust:
- 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.
For the Pie Filling:
- 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.
- Serve.
- Cover and refridgerate leftovers for 2-3 days.