Banana Coconut Cream Pie

Banana Coconut Cream Pie is a tropical twist on the classic cream pie, offering the perfect combination of rich coconut flavor, sweet bananas, and a creamy custard filling. The pie is topped with whipped cream and toasted coconut, making every bite feel indulgent and luxurious.

Why You’ll Love This Recipe

This Banana Coconut Cream Pie is a crowd-pleaser with its perfect balance of flavors and textures. The creamy coconut filling pairs beautifully with the sweet bananas and the slightly crunchy coconut topping. It’s a refreshing dessert that’s not only delicious but also looks impressive when served, making it ideal for special occasions or a delightful weeknight treat.

Ingredients

• 1 pre-baked pie crust (9 inches)
• 2 cups coconut milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (toasted)
• 2 ripe bananas, sliced
• 1 cup whipped cream (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a saucepan, whisk together coconut milk, heavy cream, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Once thickened, remove from heat and stir in the vanilla extract.
3. Pour the custard filling into the pre-baked pie crust, spreading it evenly.
4. Layer the sliced bananas on top of the custard, gently pressing them into the filling.
5. Sprinkle toasted shredded coconut on top for a bit of texture and extra flavor.
6. Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
7. Before serving, top with freshly whipped cream and more toasted coconut if desired.

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chilling Time: 2 hours

Variations

• Vegan Version: Substitute coconut milk and heavy cream with coconut cream and plant-based whipped cream. Use a vegan pie crust and egg replacer for the custard.
• Chocolate Layer: Add a layer of melted chocolate in the crust before adding the custard for a chocolate-coconut flavor combo.
• Caramelized Bananas: Sauté the bananas in a little bit of butter and brown sugar before layering them in the pie for a caramelized banana effect.
• Lime Zest: Add a touch of lime zest to the custard or sprinkle on top for a tangy contrast to the sweetness.

Storage/Reheating

• Storage: Keep the pie in the refrigerator for up to 3 days. Cover it with plastic wrap or foil to prevent the crust from becoming soggy.
• Reheating: This pie is best served chilled. However, if you prefer a warmer dessert, you can microwave individual slices for a few seconds until slightly warm.

FAQs

Can I use a store-bought pie crust for this recipe?

Yes, you can use a pre-made pie crust to save time. Just make sure it’s a 9-inch size, and bake it according to the package instructions before adding the filling.

Can I make this pie ahead of time?

Absolutely! This pie can be made a day or two in advance. Just be sure to store it in the refrigerator, and top it with whipped cream right before serving.

How do I toast coconut?

To toast coconut, simply spread it out on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Keep an eye on it, as it can burn quickly.

Can I use fresh coconut for the filling?

Yes, fresh coconut can be used instead of shredded coconut, though it may alter the texture slightly. Be sure to finely grate the coconut to ensure it integrates well into the filling.

What can I substitute for heavy cream?

If you need a dairy-free version, coconut cream is a great substitute for heavy cream in this recipe. You can also use almond milk with a bit of cornstarch for thickness.

How do I prevent the bananas from turning brown in the pie?

To prevent the bananas from browning, add a little lemon juice to the sliced bananas before layering them into the pie. The acidity helps slow the browning process.

Can I freeze this Banana Coconut Cream Pie?

Yes, you can freeze the pie before adding the whipped cream topping. Just wrap it tightly in plastic wrap and foil. When ready to serve, thaw it overnight in the refrigerator and add the whipped cream just before serving.

Can I use a different type of pie crust?

Yes, you can use any type of pie crust you prefer, including graham cracker crust or an almond flour crust for a gluten-free option.

How do I know when the custard is thick enough?

The custard should coat the back of a spoon and be thick enough that when you run your finger through it, it leaves a trail. It will continue to thicken as it cools.

How can I make the whipped cream fluffier?

To make your whipped cream extra fluffy, chill the mixing bowl and beaters before whipping, and use heavy cream that’s very cold. For added stability, you can add a bit of powdered sugar or cream of tartar while whipping.

Conclusion

Banana Coconut Cream Pie is a delicious, tropical dessert that combines creamy coconut custard, sweet bananas, and a crispy crust. It’s perfect for any occasion, and with a few simple ingredients, you can create a dessert that everyone will love. Whether you make it ahead of time or enjoy it fresh, this pie is sure to impress!

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