Description

If you love creamy tropical desserts, this Coconut Banana Cream Pie is the perfect treat. It combines a buttery toasted coconut crust, silky homemade coconut custard, fresh banana slices, and fluffy whipped cream for an irresistible dessert. Whether you’re serving it for a family gathering, holiday celebration, or weekend treat, this pie delivers rich coconut flavor and refreshing banana goodness in every bite.

Ingredients

For the Coconut Crust

½ cup butter
3 cups sweetened coconut flakes

For the Coconut Filling

4 egg yolks
¾ cup granulated sugar, divided
3 tablespoons cornstarch
¼ teaspoon salt
¼ cup all-purpose flour
3 cups half-and-half, divided
Yellow food coloring (optional)
2 teaspoons vanilla extract
1½ cups sweetened coconut flakes
2 firm but ripe bananas, peeled and sliced into ½-inch rounds

For the Topping

2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup toasted sweetened coconut flakes

Instructions

Make the Crust

Spray a 9-inch pie plate with nonstick cooking spray.
Melt the butter in a large skillet over medium heat.
Add the coconut flakes and cook until lightly golden.
Press the toasted coconut mixture firmly into the prepared pie plate.
Refrigerate for 30 minutes.
Prepare the Filling
Whisk together the egg yolks, ¼ cup sugar, cornstarch, salt, and flour.
Slowly whisk in 1 cup of the half-and-half until smooth.
In a saucepan, combine the remaining half-and-half with the remaining ½ cup sugar.
Heat until it just begins to boil.
Slowly whisk the hot liquid into the egg mixture.
Return everything to the saucepan.
Cook over medium heat, stirring constantly until thick and bubbly.
Remove from the heat.
Stir in the vanilla, coconut flakes, and food coloring if using.
Transfer the custard to a bowl.
Cover the surface directly with plastic wrap.
Refrigerate for 4 to 6 hours until completely chilled.

Make the Topping

Whip the heavy cream until soft peaks form.
Add powdered sugar and vanilla.
Continue whipping until stiff peaks form.

Assemble the Pie

Arrange the banana slices over the chilled coconut crust.
Spoon the chilled coconut custard over the bananas.
Spread the whipped cream evenly on top.
Sprinkle with toasted coconut flakes.
Slice and serve.

Notes

Serve the pie thoroughly chilled for the best texture and flavor.

Garnish with extra banana slices just before serving to keep them fresh.

Toast the coconut ahead of time for a deeper, nuttier flavor.

Use ripe but firm bananas so they hold their shape.

Keep leftovers refrigerated in an airtight container for up to 3 days.

Cover the pie loosely with plastic wrap to protect the whipped cream.

For the freshest appearance, add banana slices just before serving.

This pie is not recommended for freezing because the bananas and whipped cream may lose their texture after thawing.