Coconut Banana Cream Pie
This Coconut Banana Cream Pie features a flaky buttery crust filled with rich homemade coconut pudding, fresh banana slices, and fluffy coconut whipped cream, finished with toasted coconut for the perfect tropical dessert.
Equipment
- 9-inch pie plate
- medium saucepan
- whisk
- mixing bowls
- fine mesh strainer
- heavy-bottom skillet
- electric mixer
- rubber spatula
Ingredients
- 1 all butter pie crust
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 teaspoons coconut extract, divided
- 3 cups shredded sweetened coconut, divided
- 2 medium bananas, sliced
- 1 1/2 cups cold heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Bake the pie crust according to package or recipe directions for one pudding pie crust. Let cool completely.
- Combine the sugar, salt, cornstarch and milk in a medium saucepan. Cook over medium-high heat, whisking constantly until thick and bubbly, about 7–8 minutes. Reduce heat to low and cook for 2 more minutes.
- Slowly whisk a small amount of the hot milk mixture into the beaten eggs. Return the egg mixture to the saucepan, bring to a boil and cook while stirring constantly for 2 minutes.
- Remove from heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain into a bowl to remove any cooked egg bits.
- Stir in 2 cups of shredded coconut. Cover and refrigerate for at least 30 minutes or overnight.
- Spread a thin layer of pudding into the cooled crust. Arrange the banana slices in a single layer and cover with the remaining pudding. Chill for at least 2 hours or overnight.
- Toast the remaining cup of shredded coconut in a heavy-bottomed skillet over medium-low heat, stirring continuously until golden brown. Remove immediately from the pan.
- Beat the cold heavy cream until soft peaks form. Slowly add the powdered sugar and remaining teaspoon of coconut extract, then continue beating until stiff peaks form. Spread over the chilled pie and top with toasted coconut. Serve within 2 days.
Notes
The crust needs to be cold when it goes into the oven. When it gets too warm it can slide down the pan and become flat.
Don't leave the pudding unattended on the stove. Stir constantly until it thickens.
Strain the pudding after cooking to remove any cooked egg bits for an ultra-smooth filling.
Toast your own coconut carefully—it browns quickly and can burn in seconds.
Use a standard 9-inch pie plate, not a deep-dish pie plate.
Completely cover the bananas with pudding to prevent browning.