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Homemade Banana Coconut Cream Pie photo

Banana Coconut Cream Pie

This Banana Coconut Cream Pie is a tropical delight! Layers of sweet bananas and rich coconut cream make every bite a mini-vacation.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 45 pieces Nilla Wafers
  • 1 cup sweetened shredded coconut plus additional for garnish
  • 2 tablespoons sugar
  • 6 tablespoons butter melted
For the Filling:
  • 1 can full-fat coconut milk (14 oz)
  • 1 cup half and half
  • 2/3 cup granulated sugar divided
  • 1/4 teaspoon salt
  • 5 pieces egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons butter cut into 4 pieces
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
For the Topping:
  • 3 large bananas sliced
  • 1 1/2 cups heavy cream chilled
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

Equipment

  • Mixing bowls
  • Whisk
  • Pie Dish
  • Spatula
  • Electric mixer

Method
 

How to Prepare Banana Coconut Cream Pie:
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Nilla Wafers, 1 cup of shredded coconut, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes or until golden brown. Let it cool completely.
  2. In a medium saucepan over medium heat, whisk together the full-fat coconut milk, half and half, 1/3 cup of granulated sugar, and salt. Heat until it just begins to simmer.
  3. In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth. Slowly pour about 1/2 cup of the hot coconut mixture into the egg yolk mixture while whisking continuously to temper the eggs. Then, pour this egg mixture back into the saucepan with the remaining coconut mixture.
  4. Continue to cook over medium heat while whisking constantly until the mixture thickens and starts to bubble. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the butter, vanilla extract, and coconut extract.
  5. Slice the bananas and layer them over the cooled crust. Pour the warm coconut cream filling over the bananas, spreading it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
  6. In a mixing bowl, combine the chilled heavy cream, 2 tablespoons of sugar, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of coconut extract. Using an electric mixer, whip the cream until soft peaks form.
  7. Once the pie is set, spread the whipped cream over the top. Garnish with additional shredded coconut for an extra touch of flavor and presentation.

Notes

  • Refrigerate the pie covered to maintain freshness.
  • Best consumed within 3 days for optimal flavor.
  • Store whipped cream separately and add before serving.