This Coconut Banana Cream Pie just may be the most delicious thing you’ve ever eaten! Seriously friends! Delicious old fashioned homemade Coconut Custard, a layer of fresh bananas, a generous topping of fresh whipped cream all cradled in a coconut macaron style crust!!

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I love dessert.

Brownies, cookies, cakes—any sweets you can think of, I love.  At potlucks or family reunions, you can usually find me eyeing the dessert table for my next treat.

So, when I say that this recipe for Lawry’s Coconut Banana Pie is one of my favorite desserts, you’ll know I don’t take that recommendation lightly.

When you’ve tried this awesome, creamy masterpiece complete with a crumbly-but-not-too-crumbly coconut crust, I know you’ll agree with me. The rich, velvety, old-fashioned homemade custard is an incredible highlight and synthesizing ingredient for the whole dish.

This pie is my Thanksgiving go-to.

It’s filling and sweet but isn’t so rich that I can’t snack on some delicious turkey cookies afterward. LOL!

But that doesn’t mean I’m not going to make it this summer. No way. I serve this pie as often as possible.

It’s light enough for a summer barbeque, and hearty enough for a winter celebration, and special enough for any holiday.

What makes Lawry’s recipe so unique is the coconut crust. You haven’t tasted anything like it.

This is one of my favorite pies specifically because of the coconut crust taste so incredible with the coconut and banana cream filling.

It’s much better than graham crackers and MUCH better than a store-bought pie crust.

This pie is easy to make and totally gluten-free—all of my “crust challenged” friends love it.

It tastes like a macaroon cookie and compliments the homemade custard wonderfully.

Another thing I love about the pie is the consistency. It’s a soft pie (homemade pudding is the core, so that makes sense), but it doesn’t fall apart or ooze all over when cutting.

It nicely maintains its shape which makes it a beautiful dish to serve, as well as a delicious one.

My husband always asks for something other than cake on his birthday. He’s not super traditional and likes trying new desserts every year. This year I made him this delicious coconut banana pie.

I don’t think he’ll ever ask for anything else again. He raved about it for days. (Honestly, more like months!)

I think I’ve found a winner.

Coconut Banana Pie

Coconut Banana Pie
5 from 1 vote

Coconut Banana Cream Pie

This Coconut Banana Cream Pie just may be the most delicious thing you've ever eaten! Seriously friends! Delicious old fashioned homemade Coconut Custard, a layer of fresh bananas, a generous topping of fresh whipped cream all cradled in a coconut macaron style crust!!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8
Calories 1106 kcal
Author Kathleen


Pie Crust:

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


  • 2 Cups Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Sweetened Flake Coconut Toasted and Cooled


Make the Crust:

  1. Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
  2. In a large skillet, melt butter. Add coconut 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:

  1. In a small bowl, whisk together the egg yolks, 1/4 cup granulated sugar, cornstarch, salt and flour. Slowly whisk in 1 cup of half and half
  2. In a 3 quart saucepan over medium heat, combine remaining 2 cups half and half and 1/2 cup 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.
  3. 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:

  1. Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.

Assemble Pie:

  1. 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.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Coconut Banana Cream Pie
Amount Per Serving
Calories 1106 Calories from Fat 720
% Daily Value*
Total Fat 80g 123%
Saturated Fat 49g 245%
Cholesterol 283mg 94%
Sodium 501mg 21%
Potassium 626mg 18%
Total Carbohydrates 90g 30%
Dietary Fiber 8g 32%
Sugars 60g
Protein 10g 20%
Vitamin A 35.9%
Vitamin C 6%
Calcium 20.3%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Banana Pie

Recipe Notes:

Substitutions and Variations- A banana allergy isn’t all that uncommon. If you need to make the recipe sans bananas, just leave them out. No need to substitute anything in. Be aware that this will make the pie taste more like coconut than the original version of the recipe.

Though it’s not what I typically do, occasionally I’ll want to add caramel drizzle to the top of the pie. Wow is it good? The key is that the caramel drizzle needs to cool after being put on top. In other words, don’t put the drizzle on after cooling the pie. Here’s a link to a wonderful caramel sauce recipe.

Pie recipes that can be made gluten free are difficult to come by. This problem is compounded by the fact that more and more people are avoiding gluten, whether due to an allergy or a lifestyle choice. Luckily, this pie is just as good when made gluten-free. Just use any all-purpose gluten-free flour, or whatever your favorite flour substitute is in baking.

The bulk of the prep time needed in this recipe comes from the time it takes for the pie to chill. There’s not a good way to get around that. Chilling is key for the pie to set right. But, if you need to save some time, it is possible to use a box vanilla pudding mix instead of making the homemade vanilla pudding the recipe calls for. It’s important to say this, though. The homemade custard is what makes this pie delicious. Replacing it with box pudding mix will not taste as good. Period. It just won’t be the same.

Topping- You’ll notice in the picture that there are coconut sprinkles on top. This isn’t in the recipe, but I always add a sprinkling of coconut shavings on top of the whipped cream. I just use a handful, maybe a third or a half a cup. I usually toasted the shavings, too. The coconut shavings give a little crunch to the whipped cream and really contribute to the overall mixture. I wouldn’t leave them out. So remember to reserve some coconut when making your crust to use on the topping.

The recipe asks you to put whipped cream in dollops around the edge of the pie. I just full on ignore this suggestion. I start with 2 cups of heavy-duty whipped cream and spread it over the entire pie. It’s not as pretty, but it’s delicious.

If you’re not going to serve the pie the same day you make it, save the whipped cream and the pie assembly for the serving day. Make the homemade pudding, and store it in the refrigerator with plastic wrap right on top to avoid developing a skin. Then, on serving day, make up the fresh whipped cream and assemble the rest of the pie. The best option is to make it as close to serving time as possible. A fresh whipped cream is a thousand times better than day-old whipped cream.

Baking- Make sure to butter the pie plate generously. Because you want the pie crust to have some give rather than being a dense block of coconut, any sticking to the pan might tear your crust and ruin it. But if the pie plate is well-buttered, you shouldn’t have any problem cutting and serving the pie. Nothing should stick to the pan. (Plus, the generous helping of butter on the pie plate soaks into that crust giving it a wonderful buttery taste.)

When pressing the coconut crust into the baking pan, don’t press too firmly. A crust that’s too dense will be hard to cut through and make serving the pie a hassle.

Don’t overcook the coconut crust. I cannot stress this enough. Do not overcook the coconut crust. Light golden brown is really the perfect color for the crust. A light brown crust will have some give to it, that’s what you want.

Bringing the filling to a boil is absolutely essential. The filling will not set unless it’s first brought to a boil.

Ingredients- If you live far away from a tropical region, finding fresh sweet coconut will be difficult. But do your best. The freshest bag of sweet coconut possible is the ideal choice.

Coconut Banana Pie

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Originally Published on Spend With Pennies

Source: Adapted From Lawry’s The Prime Rib Restaurant