Description

A creamy, dreamy dessert that combines rich coconut flavor with the sweetness of ripe bananas. This Banana Coconut Cream Pie features a buttery graham cracker crust, a smooth coconut custard filling, and fresh banana slices. Topped with whipped cream and toasted coconut flakes, it’s the perfect dessert for any occasion!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar

For the Coconut Custard Filling:

1 can (14 oz) sweetened condensed milk
1 can (14 oz) coconut milk
3 large egg yolks
1 tbsp cornstarch
1/4 tsp salt
1 1/2 cups shredded sweetened coconut
1 tsp vanilla extract
1 tbsp unsalted butter

For the Banana Layer:

2 ripe bananas, sliced

For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup toasted coconut flakes

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Instructions

Make the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, until golden brown. Let the crust cool completely.
Prepare the Coconut Custard Filling:
In a saucepan, whisk together the sweetened condensed milk, coconut milk, egg yolks, cornstarch, and salt. Place the pan over medium heat, whisking constantly until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the shredded coconut, vanilla extract, and butter until smooth.
Assemble the Pie:
Once the crust is cool, arrange the banana slices in an even layer over the crust. Pour the coconut custard filling over the bananas, spreading it evenly with a spatula.
Make the Whipped Cream Topping:
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the custard layer.
Finish the Pie:
Sprinkle the toasted coconut flakes over the top of the pie. Refrigerate for at least 4 hours, or overnight for best results, to allow the pie to set.

Serve:
Slice and serve chilled. Enjoy!

Notes

Toasting the coconut flakes gives them a wonderful crunch and extra flavor. To toast them, simply spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
For a more pronounced coconut flavor, you can increase the amount of shredded coconut in the filling.