Banana Coconut Cream Pie (Ready-to-Print Version)
Layers of coconut custard, sliced bananas, and whipped cream on a graham cracker crust. Creamy and delightful.
# What You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
3 cups whole or 2% milk
05 -
2/3 cup sweetened shredded coconut
06 -
2/3 cup granulated sugar
07 -
1/4 teaspoon salt
08 -
3 large egg yolks
09 -
1/3 cup cornstarch
10 -
1 tablespoon milk
11 -
1 teaspoon pure vanilla extract
12 -
1 tablespoon unsalted butter
13 -
2 bananas, sliced
→ Whipped Cream Topping
14 -
1 1/4 cups chilled heavy cream
15 -
2 tablespoons powdered sugar
16 -
1/4 teaspoon pure vanilla extract
→ Garnish
17 -
Toasted coconut
18 -
Sliced banana
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into bottom and up sides of a 9 1/2-inch deep dish pie plate using the bottom of a measuring cup. Bake 8-10 minutes until lightly toasted and fragrant. Cool completely before filling.
02 -
In a medium saucepan, combine milk and shredded coconut. Heat over medium until simmering, stirring occasionally. In a large bowl, whisk sugar, salt, egg yolks, cornstarch, and 1 tablespoon milk until smooth. Gradually add about 1/4 cup warm milk mixture to egg yolks, whisking constantly to temper eggs, then add another 1/4 cup, continuing to whisk.
03 -
Pour egg mixture back into remaining milk and coconut in saucepan. Cook over medium-low heat, whisking constantly until mixture thickens and begins to bubble, about 3-5 minutes. Remove from heat and stir in vanilla and butter. Let cool to room temperature, stirring occasionally.
04 -
Spoon a layer of filling into crust bottom, top with sliced bananas. Spread remaining filling evenly over banana layer. Cover surface with plastic wrap pressed directly onto filling. Refrigerate at least 8 hours until fully set and chilled.
05 -
Whip chilled heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Adjust sweetness if desired by adding 1-2 tablespoons more powdered sugar.
06 -
Spread or pipe whipped cream over chilled pie. Garnish with toasted coconut and additional sliced bananas as desired.
# Handy Tips:
01 -
Press plastic wrap directly onto filling to prevent crust sogginess during refrigeration.
02 -
To toast coconut, spread in single layer on baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.