If you are searching for a dessert that perfectly blends tropical vibes with creamy decadence, this Banana Coconut Cream Pie Recipe is an absolute winner. Imagine a crisp, buttery graham cracker crust holding a luscious coconut-infused custard that’s generously layered with fresh bananas, all crowned with fluffy, lightly sweetened whipped cream and sprinkled with toasted coconut. This pie strikes the perfect balance between sweet and fresh, with textures and flavors that will have you coming back for more. It’s a dessert that’s both impressive and comforting, making it the star of any gathering or a special treat just for yourself.

Ingredients You’ll Need

A round pie with a thick golden brown crumb crust, filled with a smooth pale yellow banana cream layer, topped evenly with swirls of white whipped cream. On top of the whipped cream, there are thin banana slices and toasted shredded coconut scattered all over. The pie sits on a white plate with a white marbled background visible beneath. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step to making this beauty shine. Each item you add plays a crucial role, from the crunchy crust foundation to the silky-smooth filling and airy whipped topping—with just the right touch of tropical flair.

1½ cups graham cracker crumbs: Provides a perfectly crunchy, buttery base for the pie crust.
3 tablespoons granulated sugar: Sweetens the crust and filling subtly to balance flavors.
6 tablespoons unsalted butter (melted): Binds the crust together and adds richness without overpowering.
3 cups whole or 2% milk: Creates a creamy, smooth custard base soaking up coconut flavor.
⅔ cup sweetened shredded coconut: Infuses the custard with tropical coconut notes and texture.
⅔ cup granulated sugar: Sweetens the luscious custard just right.
¼ teaspoon salt: Enhances the overall flavor, balancing sweet and creamy elements.
3 large egg yolks: Thickens the custard and enriches texture.
⅓ cup cornstarch: A natural thickener that gives the filling its luscious, pudding-like consistency.
1 tablespoon milk: Used to temper the egg yolks to avoid scrambling.
1 teaspoon pure vanilla extract: Amplifies all other flavors with aromatic warmth.
1 tablespoon unsalted butter: Adds extra silkiness to the custard when stirred in off heat.
2 bananas, sliced: The star fruit adding freshness and sweetness in every creamy bite.
1 ¼ cups chilled heavy cream: Whipped into a dreamy topping that’s light yet rich.
2 tablespoons powdered sugar: Sweetens the whipped cream delicately without graininess.
¼ teaspoon pure vanilla extract: Adds flavor magic to the whipped cream.
Toasted coconut and sliced banana: Gorgeous garnishes that bring texture and extra tropical flair.

How to Make Banana Coconut Cream Pie Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°. Mix the graham cracker crumbs, sugar, and melted butter until every crumb is moistened. Press this mixture firmly into the bottom and up the sides of a 9½ inch deep-dish pie plate. Using the bottom of a measuring cup here makes for an even, compact crust. Bake it for 8 to 10 minutes until it’s lightly toasted and fragrant—this toasting boosts the flavor and gives the crust a nice crunch. Let it cool completely before moving on.

Step 2: Make the Coconut Milk Base

Pour your milk and shredded coconut into a medium saucepan, then bring this to a gentle simmer over medium heat. Stir occasionally so the coconut flavor infuses naturally into the milk. This step is where the tropical magic really starts forming, creating a mildly sweet, coconut-infused canvas for the custard.

Step 3: Whisk the Filling Mixture

While the coconut milk simmers, whisk sugar, salt, egg yolks, cornstarch, and one tablespoon of milk in a large bowl. This will combine the flavor and thickening agents into a silky smooth mixture. Temper the eggs by slowly whisking in a scant cup of the warm coconut milk, then repeat with another scant cup to avoid cooking the eggs too quickly. This ensures a creamy texture without curdles.

Step 4: Cook the Custard

Now pour the egg mixture back into the remaining milk and coconut in the saucepan. Keep simmering gently over medium-low heat, whisking continuously. After 3 to 5 minutes, the custard will thicken and bubble. Remove it from heat and stir in vanilla and butter for a glossy finish. Let the filling cool to room temperature, stirring occasionally to prevent a skin from forming.

Step 5: Assemble the Pie

Spread some of the cooled filling at the base of your crust and layer with sliced bananas (about 2 bananas worth). Pour the rest of the custard over the bananas, smoothing it out evenly. Cover the pie surface directly with plastic wrap to keep it from drying out, and pop it in the fridge to chill for at least 8 hours or overnight. This resting time lets the pie set to the perfect creamy firmness.

Step 6: Prepare the Whipped Cream Topping

Once your pie is fully chilled, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. The lightly sweetened whipped cream provides a delicate counterpoint to the rich filling. You can spread it on the pie or pipe it beautifully with a pastry bag and star tip for a special presentation. Don’t forget to sprinkle toasted coconut and some fresh banana slices on top for that eye-catching tropical finish.

How to Serve Banana Coconut Cream Pie Recipe

A slice of creamy banana pie is shown on a white plate with a scalloped edge. The bottom layer is a light brown, crumbly crust. Above that is a thick, pale yellow banana filling mixed with banana slices. On top is a fluffy white whipped cream layer decorated with toasted coconut flakes and fresh banana slices. In the background, there are whole bananas and a bowl of toasted coconut on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To truly enhance the tropical theme, toasted coconut flakes and thinly sliced bananas work beautifully as garnishes. The toasty crunch contrasts nicely with the smooth cream, while the glossy banana slices add freshness and vibrant color.

Side Dishes

This pie pairs wonderfully with light accompaniments like fresh fruit salad or a scoop of vanilla bean ice cream. The fruit salad brightens the palate, and ice cream adds an indulgent chill that complements the pie’s creamy coconuty richness.

Creative Ways to Present

For a fun twist, try serving individual portions in clear glasses layered with crushed graham crackers, banana slices, and dollops of coconut cream. Or pipe the whipped cream topping into rosettes and sprinkle some toasted coconut around the plate for a restaurant-style presentation that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Keep your Banana Coconut Cream Pie Recipe covered tightly with plastic wrap in the refrigerator for up to 3 days. The custard and whipped cream stay fresh and luscious, making it easy to indulge again with no loss of flavor or texture.

Freezing

While you can freeze the unwhipped pie for up to one month, it’s best to freeze just the crust or custard layers separately to prevent sogginess. If freezing the whole pie, thaw it slowly in the fridge and re-whip the cream topping before serving.

Reheating

This pie is best enjoyed chilled, so reheating isn’t recommended. However, if you want to warm the crust slightly, briefly heat a slice in a warm oven or toaster oven but avoid heating the creamy filling to preserve texture and flavor.

FAQs

Can I use coconut milk instead of regular milk?

You could substitute some of the milk with coconut milk for even more coconut flavor, but be mindful that coconut milk is higher in fat and can alter the texture slightly. Try a half-and-half mix for a balanced result.

How ripe should the bananas be?

Use bananas that are ripe but still firm—yellow with just a few brown spots. Overripe bananas may become too mushy in the pie and affect the texture negatively.

Is this pie gluten-free?

The traditional recipe uses graham cracker crumbs, which usually contain gluten. For a gluten-free version, substitute gluten-free graham cracker crumbs or another gluten-free crust option.

Can I make this pie vegan?

To make a vegan version, you’d need to replace dairy milk and butter with plant-based alternatives and use a vegan egg substitute for the custard. The technique will require some experimentation but it’s definitely possible!

How long does the pie need to chill?

Chilling for at least 8 hours allows the custard to fully set and flavors to meld beautifully. Overnight chilling is ideal and highly recommended.

Final Thoughts

There’s something truly special about a homemade Banana Coconut Cream Pie Recipe that brings a touch of sunshine and comfort to your table. With its inviting mix of creamy custard, fresh fruit, and tropical coconut, this pie is a joy to make and even more fun to eat. I wholeheartedly encourage you to give this recipe a try—you’ll be amazed at how quickly it becomes a beloved classic in your dessert repertoire!