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!

Course Appetizer, Dessert

Cuisine American

Keyword Banana Coconut Cream Pie, Banana Coconut Cream Pie Recipe, Coconut Banana Cream Pie, How Do I Make Banana Coconut Cream Pie, How To Make Banana Coconut Cream Pie

Prep Time 30

Chill Time 5

Total Time 5 30

Servings -8 servings

Calories 1116kcal

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.

Notes

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.

Nutrition