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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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10


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


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.