Banana Coconut Cream Pie

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This Banana Coconut Cream Pie makes my family go absolutely bonkers—and once you taste it, you’ll understand why. It’s my comfort-food take on the famous Lawry’s Steak House banana coconut cream pie, with a velvety-rich banana coconut custard poured over fresh banana slices… all tucked into a crust that tastes like a giant coconut macaroon baked into a golden, buttery shell.

Here’s why it’s so irresistible: that macaroon-style crust is crisp, buttery, and caramel-kissed around the edges, the filling is silky and perfectly thick, and the fresh bananas plus cloud-soft whipped cream make every bite feel nostalgic in the very best way.

If you love old-fashioned cream pies like my chocolate cream pie and banana cream pie, you’re going to flip for this one. And if you’re craving something a little different but just as irresistible, don’t miss my million dollar pie or ultra-decadent Mississippi mud pie — they’re longtime reader favorites for a reason.

✨ Before You Begin

✨ Don’t over-press the crust. Firm enough to hold together, but light enough to stay tender.
✨ Toast the coconut for the topping ahead of time. It cools quickly and adds beautiful flavor.
✨ Chill the custard completely. The filling only sets if brought fully to a boil and chilled 4–6 hours.
✨ Use firm, perfectly ripe bananas. Too soft = mushy layers.
✨ Whip the cream right before assembling. Fresh whipped cream truly makes this pie next-level.

Why This Recipe Works

• A macaroon crust that steals the show. Buttery, toasty, golden, and delightfully chewy-crisp — it’s unlike any traditional pie crust.
• Silky homemade custard. Thickened with egg yolks, cornstarch, and a touch of flour for stability and the richest texture.
• Layered flavor. Sweet bananas + creamy coconut + cool whipped cream = perfect balance.
• Make-ahead friendly. The custard chills beautifully and the crust holds its shape like a dream.

Coconut Banana Cream Pie Ingredients + Key Notes

This is just a quick look at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Pie Crust

• Butter: Gives the coconut richness and helps it crisp into a macaroon-like crust.
• Sweetened flake coconut: The star of the show! Toasts beautifully and creates a caramel-edged, chewy-crisp shell.

Pie Filling

• Egg yolks: Create richness and help the custard thicken.
• Granulated sugar: Divided — some for the yolks, some heated with the half-and-half.
• Cornstarch + Flour: The dual thickeners that give the custard body and stability.
• Half-and-half: Adds richness while keeping the custard silky, not heavy.
• Vanilla + coconut: Layered into the custard for full coconut cream pie flavor.
• Bananas: Firm but ripe slices are key — you want clean layers, not mush.

Topping

• Heavy cream, powdered sugar, vanilla: Fresh whipped cream is miles better than canned.
• Toasted flake coconut: Adds gorgeous crunch and tropical aroma.

Pie Science!

The Secret to a Custard That Sets Perfectly

Your custard must come to a full boil — bubbles breaking the surface — for the starch molecules to thicken properly. This activates the cornstarch and flour, transforming the mixture from thin and milky to rich, velvety, and stable once chilled. If you skip the boil? The pie stays soupy.
If you boil for too long? The custard can break.
Steady heat + constant stirring = creamy perfection.

✨ Pro Tips

⭐ The crust is the star — treat it gently. Press it into the pie plate with fingertips, not force. A lightly packed crust gives you that perfect macaroon texture: crisp edges, a chewy center, and a buttery finish.

⭐ Use the freshest coconut you can find. Sweetened flaked coconut can go stale in the pantry. A fresh bag gives the crust and custard deeper sweetness and better chew.

⭐ Temper the eggs slowly. Add the hot half-and-half in a thin stream, whisking constantly. This keeps the yolks silky, not scrambled.

⭐ Cover the custard with plastic wrap touching the surface. This prevents a skin from forming and keeps your filling velvety smooth.

⭐ Assemble close to serving — and keep those bananas from browning. Fresh bananas look and taste their best when sliced right before assembly. If you want extra protection from browning, give the slices a very light brush of lemon juice, pineapple juice, or even orange juice — just enough to coat all surfaces, not enough to change the flavor. The natural acidity keeps them gorgeous without making them mushy.

How To Make Banana Coconut Cream Pie Recipe

Alright friend, come sit with me — this pie looks fancy, but we’ll take it one simple step at a time.

Start with the crust.
Melt the butter, toast the coconut until lightly golden, then press it gently into your pie plate. Chill it so it sets.

Make the custard.
Whisk the egg yolks, sugar, cornstarch, flour, and a little half-and-half. Heat the rest of the half-and-half with sugar until it just starts to bubble, then slowly whisk it into the yolks. Cook until thick and glossy, stir in vanilla and coconut, and chill completely with plastic wrap touching the surface.

Whip the cream.
Cold bowl, cold cream, a little sugar and vanilla — whip until fluffy.

Assemble.
Slice the bananas right before layering (or brush lightly with lemon or pineapple juice to prevent browning). Add the custard, pile on the whipped cream, and finish with toasted coconut.

And just like that — your gorgeous, velvety, macaroon-crusted pie is ready.

Storing + Freezing + Make-Ahead Tips

Storing

• Keep the pie covered loosely and refrigerate up to 2–3 days. The crust stays pleasantly chewy, but the bananas are best the first day.

Freezing

• Not recommended. The custard and bananas lose their texture after thawing.

Make-Ahead

• Nope — this one just isn’t a freezer-friendly pie. There’s too much cream and custard for it to thaw well; the texture separates and turns grainy. Stick to the fridge and enjoy it within 2–3 days for the best results.

Food Safety

• If you’d like more info on food safety, check out this link.

✦ FAQs

✦ Can I use coconut milk instead of half-and-half?

Half-and-half gives the custard body and a stable set. Coconut milk makes it looser and softer. For best texture, stick with half-and-half.

✦ Can I make this pie without bananas?

Absolutely! Skip the bananas and you have a classic Coconut Cream Pie.

✦ My custard didn’t thicken — what went wrong?

It likely didn’t reach a full boil. Custard must bubble to activate the starches.

✦ Can I use frozen coconut?

Yes — just thaw and blot dry before using.

More Pies To Love!

• Blackberry Pie – A juicy, sweet-tart summer pie that lets those gorgeous blackberries shine in every bite.
• Pistachio Pie – A cool, creamy, no-bake pistachio dream with a deliciously fluffy, retro vibe everyone loves.
• Atlantic Beach Pie – A bright and tangy lemon-lime custard pie with a salty-sweet cracker crust that’s completely irresistible.
• Buttermilk Pie – A Southern staple with the perfect balance of tangy, creamy, and sweet — simple, comforting, and timeless.
• Chocolate Pudding Pie – A rich, silky-smooth chocolate custard piled high in a buttery crust — pure comfort in pie form.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Banana Coconut Cream Pie

Banana Coconut Cream Pie with velvety coconut custard, fresh bananas, and a buttery coconut-macaroon crust—topped with fluffy whipped cream. Easy!

Prep Time30 minutes mins

Chill Time5 hours hrs

Total Time5 hours hrs 30 minutes mins

Servings: 6 -8 servings

Author: Kathleen

Ingredients

Pie Crust:

• ▢ 1/2 cup (1 stick) butter
• ▢ 3 cups sweetened flake coconut

Pie Filling:

• ▢ 4 egg yolks
• ▢ 3/4 cup granulated sugar divided
• ▢ 3 tablespoons cornstarch
• ▢ 1/4 teaspoon salt
• ▢ 1/4 cup all-purpose flour
• ▢ 3 cups half and half divided
• ▢ yellow food coloring optional
• ▢ 2 teaspoons vanilla extract
• ▢ 1 1/2 cups sweetened flake coconut
• ▢ 2 bananas firm but ripe, peeled and cut into 1/2 thick slices

Topping:

• ▢ 2 cups heavy cream
• ▢ 3 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup sweetened flake coconut toasted and cooled

US Customary - Metric

Instructions

Make the Crust:

• Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
• In a large skillet, melt butter (1/2 cup). Add coconut (3 cups) and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into the prepared pie plate. Chill the crust 30 minutes before filling.

Make the Filling:

• In a small bowl, whisk together the egg yolks (4), 1/4 cup granulated sugar (3/4 cup), cornstarch (3 tablespoons), salt (1/4 teaspoon), and flour (1/4 cup). Slowly whisk in 1 cup of half and half.
• In a 3-quart saucepan over medium heat, combine the remaining 2 cups half and half and 1/2 cup of sugar and bring just to a boil. Slowly stir in the egg mixture and continue to cook, stirring constantly until the mixture returns to a boil and thickens.
• Remove from heat and add food coloring  (if using), 2 teaspoons of vanilla, and 1 1/2 cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.

Make the Topping:

• Whip the heavy cream (2 cups) in a chilled bowl until soft peaks form. Add the powdered sugar (3 tablespoons) and vanilla (1 teaspoon), and continue to whip until peaks are just stiff.

Assemble Pie:

• Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape into a decorative mound. Sprinkle the top evenly with 1/2 cup toasted coconut and serve immediately.

Fans Also Made:

• 
  Eggnog Pie
• 
  Impossible Coconut Pie
• 
  Lemon Icebox Pie
• 
  Sugar Cream Pie

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Notes

1. The crust is the star — treat it gently. Press it into the pie plate with fingertips, not force. A lightly packed crust gives you that perfect macaroon texture: crisp edges, a chewy center, and a buttery finish.
2. Use the freshest coconut you can find. Sweetened flaked coconut can go stale in the pantry. A fresh bag gives the crust and custard deeper sweetness and better chew.
3. Temper the eggs slowly. Add the hot half-and-half in a thin stream, whisking constantly. This keeps the yolks silky, not scrambled.
4. Cover the custard with plastic wrap touching the surface. This prevents a skin from forming and keeps your filling velvety smooth.
5. Assemble close to serving — and keep those bananas from browning. Fresh bananas look and taste their best when sliced right before assembly. If you want extra protection from browning, give the slices a very light brush of lemon juice, pineapple juice, or even orange juice — just enough to coat all surfaces, not enough to change the flavor. The natural acidity keeps them gorgeous without making them mushy.

Nutrition

Serving: 1/6 of the recipe | Calories: 1116kcal | Carbohydrates: 90g | Protein: 10g | Fat: 82g | Saturated Fat: 57g | Cholesterol: 324mg | Sodium: 521mg | Potassium: 626mg | Fiber: 8g | Sugar: 60g | Vitamin A: 2265IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 2mg

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© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Source: Adapted From Lawry’s The Prime Rib Restaurant

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