Toasting the coconut enhances its flavor and adds a delightful crunch. Toast it in a dry skillet over medium heat, stirring frequently, until golden brown. Ensure the bananas are ripe but firm to prevent them from becoming mushy in the pie. For a richer flavor, use full-fat sweetened condensed milk and heavy cream. If you don’t have a pre-made graham cracker crust, you can easily make your own using graham cracker crumbs, melted butter, and sugar. To prevent the crust from becoming soggy, you can brush the bottom of the crust with melted chocolate before adding the banana slices and filling.
Banana Coconut Cream Pie
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 35 mins
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SERVING8 People
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VIEWS160
Indulge in the best of both worlds with this decadent banana-coconut cream pie, a harmonious blend of tropical coconut and sweet banana flavors in a creamy, dreamy dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol122 mg
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Fiber2 g
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Protein5 g
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Saturated Fat12 g
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Sodium236 mg
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Sugar29 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Coconut Cream Filling: In a heavy saucepan, whisk together the cornstarch and water until smooth. Stir in the sweetened condensed milk and beaten egg yolks until well combined. (5 minutes)
02
StepCook the Filling: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Continue to cook, stirring, for 1 minute more. (8-10 minutes)
03
StepEnrich and Cool: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth. Gently fold in the toasted coconut. Allow the filling to cool slightly. (15 minutes)
04
StepPrepare the Bananas: Slice the bananas into 1/4-inch thick rounds. Gently toss the banana slices with lemon juice to prevent browning. Drain any excess juice. (5 minutes)
05
StepAssemble the Pie: Arrange the banana slices evenly over the bottom of the prepared graham cracker pie crust. Pour the coconut cream filling over the bananas, spreading it evenly. (5 minutes)
06
StepChill the Pie: Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. (4+ hours)
07
StepWhip the Cream: In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. (5-7 minutes)
08
StepGarnish and Serve: Once the pie is set, remove the plastic wrap and spread the whipped cream evenly over the top. Garnish with additional toasted coconut and banana slices, if desired. Slice and serve chilled.
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Phyllis Glover
Jun 21, 2025I was worried about the filling being too sweet, but it was perfectly balanced. Not too sweet at all.
Marcia Upton
Oct 28, 2024The tip about toasting the coconut is a game-changer! It adds so much flavor.
Gladys Padberg
Aug 4, 2024I loved how easy this recipe was to follow. The directions were clear, and the pie turned out beautifully.
Orville Reichel
Jul 25, 2024I added a little rum extract to the filling for an extra kick. Delicious!
Vallie Cremin
Jul 22, 2024I've made this pie several times, and it's always a crowd-pleaser. It's become my go-to dessert for parties.
Alessandra Reynolds
Apr 30, 2024The lemon juice trick kept the bananas from browning, which was a lifesaver. Thanks for the tip!
Myrna Koss
Mar 21, 2024My family devoured this pie in one sitting. Will definitely make it again!
Christa Mann
Nov 21, 2023This pie was a hit! The banana and coconut flavors complement each other perfectly.