Banana Coconut Cream Pie

This Banana Coconut Cream Pie offers the best of both worlds by combining the tropical richness of coconut cream with the familiar sweetness of banana cream. The graham cracker crust adds a buttery crunch that perfectly balances the creamy filling and fluffy whipped topping. It’s a crowd-pleasing dessert that feels special without requiring complicated steps.

I first made this pie for a family gathering, and it quickly became a dessert everyone requests during summer holidays. The combination of coconut and banana is surprisingly comforting and feels like a tropical vacation on a plate.

Ingredients

• Graham cracker crumbs: for a sweet, crunchy base choose freshly crushed for better texture
• Unsalted butter: to bind the crust use high-quality for a richer flavor
• Whole or 2% milk: makes the custard creamy avoid skim to keep the filling luscious
• Sweetened shredded coconut: adds tropical depth lightly toast if you want more aroma
• Egg yolks: for richness and structure ensure they’re fresh for the best custard
• Cornstarch: as a thickening agent this keeps the filling silky and smooth
• Pure vanilla extract: to enhance sweetness and soften flavors use real vanilla for best taste
• Bananas: sliced fresh for a natural sweetness and creaminess
• Heavy cream: chilled for whipping cold cream whips faster and holds shape better
• Powdered sugar: for lightly sweetened whipped cream adjust to taste
• Toasted coconut: garnish that adds color and crunch
• Sliced bananas: for a fresh, appealing look on top

Instructions

Sauté the Aromatics:

N/A

Prepare the Crust:

Preheat your oven to 350 degrees Fahrenheit. Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl until all crumbs are moistened evenly. Firmly press the crumb mixture into the bottom and up the sides of a nine and a half inch deep dish pie plate. Use the bottom of a measuring cup to compact the crust tightly. Bake for eight to ten minutes until the crust looks lightly toasted and fragrant. Let it cool completely before filling.

Simmer the Coconut Milk:

In a medium saucepan, pour in three cups of milk and add the shredded coconut. Warm this mixture over medium heat until it begins to simmer. Stir occasionally to prevent sticking and to infuse the milk with coconut flavor.

Temper the Egg Mixture:

While the milk simmers, whisk sugar, salt, egg yolks, cornstarch, and one tablespoon of milk together in a large bowl until smooth. Slowly ladle a small amount of the warm milk into the egg mixture, whisking constantly to gently raise the temperature of the eggs without scrambling them. Repeat with another small amount of milk.

Cook the Custard:

Return the egg mixture to the saucepan with the remaining coconut milk. Heat over medium-low, alternating between whisking and stirring with a rubber spatula. Cook for three to five minutes until the custard bubbles and thickens. Remove from heat and stir in vanilla extract and butter. Let the filling cool to room temperature, stirring now and then to prevent a skin from forming.

Assemble the Pie:

Spread a layer of the coconut custard into the cooled crust. Add a layer of sliced bananas on top about two bananas then cover with the remaining custard. Smooth the surface and press plastic wrap directly on top of the filling to prevent drying. Refrigerate for at least eight hours until the pie is completely chilled and firm.

Whip and Decorate:

Whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut flakes and additional banana slices.

This pie has a special place in my heart because it combines two classic favorites in a way that feels both nostalgic and adventurous. The toasted coconut garnish always brings a smile and a hint of crunch that makes each bite exciting.

Storage Tips

Store the pie tightly wrapped in the refrigerator. It will keep well for two to three days but is best enjoyed within the first 24 hours when the crust remains crisp. Avoid freezing as the texture of the custard and bananas can suffer.

Ingredient Substitutions

For a dairy-free option, use coconut milk instead of regular milk and coconut cream in place of heavy cream. Your pie will be even richer with a stronger coconut flavor. For a gluten-free crust, swap graham cracker crumbs for gluten-free cookies or almond flour.

Serving Suggestions

Serve chilled, ideally with a cup of good coffee or tea. You can also try drizzling a bit of caramel or chocolate sauce over the top if you want to elevate the presentation and add another flavor layer.

Enjoy chilled slices topped with toasted coconut and extra banana. It’s a simple yet impressive dessert for warm-weather gatherings.

Your Recipe Questions Answered

→ What type of crust is used?

A buttery graham cracker crust adds a crisp, slightly sweet base that complements the creamy filling.

→ How is the coconut custard made?

Milk and shredded coconut are simmered then combined with a mixture of egg yolks, sugar, and cornstarch, cooked until thickened for a smooth custard.

→ Can I use different types of milk?

Whole milk or 2% milk works best for a creamy texture, but alternatives may be used with some variations in richness.

→ How should the pie be chilled?

After assembling, cover the pie and refrigerate for at least 8 hours to allow the custard to set completely.

→ What garnishes enhance the flavors?

Toasted coconut flakes and fresh banana slices add texture and highlight the tropical notes in the pie.

→ How do you prepare the whipped cream topping?

Chilled heavy cream is whipped with powdered sugar and vanilla extract until stiff peaks form, providing a light sweetness and fluffy texture.