Description
This rich and creamy Banana Coconut Cream Pie features a buttery graham cracker crust filled with a luscious coconut-infused custard and fresh bananas, topped with sweetened whipped cream and toasted coconut for a tropical twist on a classic cream pie.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 cups whole or 2% milk
- ⅔ cup sweetened shredded coconut
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 3 large egg yolks
- ⅓ cup cornstarch
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 2 bananas, sliced
Topping
- 1 ¼ cups chilled heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract
- Toasted coconut and sliced banana for garnish
Instructions
- Prepare the crust: Preheat the oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9½ inch deep-dish pie plate using the bottom of a measuring cup to compact it. Bake for 8-10 minutes until lightly toasted and fragrant. Remove from the oven and allow to cool completely.
- Simmer milk and coconut: Place the milk and shredded coconut in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to prevent scorching.
- Mix egg yolks and dry ingredients: In a large bowl, whisk together sugar, salt, egg yolks, cornstarch, and 1 tablespoon of milk until smooth and combined.
- Temper the egg mixture: Once the milk and coconut are simmering, slowly pour about one scant cup of the warm milk into the egg yolk mixture, whisking constantly to gradually increase the temperature without curdling the eggs. Repeat this process with another scant cup of milk.
- Combine and thicken custard: Pour the tempered egg mixture back into the saucepan with the remaining milk and coconut. Cook over medium-low heat, alternating between whisking and stirring with a rubber spatula. After 3-5 minutes, the mixture should bubble gently and thicken significantly. Remove from heat and stir in vanilla extract and butter. Allow the filling to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Assemble the pie: Spoon some of the cooled filling into the bottom of the crust. Layer with sliced bananas, using about 2 bananas. Add the remaining filling, smoothing it into an even layer. Cover the pie surface with plastic wrap pressed directly onto the filling to avoid skin formation. Refrigerate for at least 8 hours until fully chilled and set.
- Make the whipped cream topping: Beat the chilled heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. If you prefer a sweeter topping, add 1-2 tablespoons more powdered sugar.
- Decorate and serve: Spread the whipped cream evenly over the chilled pie or pipe decorative swirls using a pastry bag fitted with a large open star tip. Garnish with toasted coconut flakes and additional sliced bananas for a beautiful presentation.
Notes
- Use fresh bananas for layering and garnish to ensure optimal flavor and texture.
- Press the plastic wrap directly onto the custard filling during chilling to prevent a skin from forming.
- The toasted coconut garnish adds extra crunch and a deeper coconut flavor; toast in a dry skillet over medium heat until golden.
- For a firmer crust, make sure to pack the graham cracker crumb mixture tightly into the pie plate.
- You can substitute sweetened shredded coconut with unsweetened if preferred, but it may reduce overall sweetness.
- If using a deeper or larger pie dish, adjust ingredient quantities accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
