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A slice Banana Coconut Cream Pie
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Banana Coconut Cream Pie

Fresh bananas, thick homemade custard, fluffy whipped cream, toasted coconut -- this banana coconut cream pie has all the makings for dessert euphoria
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 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 1116kcal
Author Kathleen

Ingredients

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

Topping:

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

Instructions

Make the Crust:

  • Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
  • 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:

  • 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
  • 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.
  • 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 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:

  • 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.

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