My culinary journey with this exceptional Coconut Banana Cream Pie began back in 2012. My husband’s family holds a profound love for all things coconut, so creating a new coconut-infused dessert is always met with immense joy and anticipation. I originally set out to perfect a classic coconut cream pie, but fate intervened, leading me to this delightful twist that combines the creamy sweetness of bananas with the tropical crunch of coconut.

From the very first bite, this pie was a sensation. My youngest daughter, in particular, fell head over heels for it, talking about it constantly. Its unique combination and comforting texture left a lasting impression. I’ve always wanted to revisit and refine this cherished recipe, and with the festive holiday season now upon us – truly, the prime time for pie – I knew this was the perfect moment to share an updated version of this beloved dessert.

Discover More Irresistible Pie Recipes

Growing up, my Grandma, my Dad’s mother, was a legendary pie baker. Her kitchen was often filled with the comforting aromas of butter, sugar, and fruit, and every family member had their personal favorite pie. For my birthdays, she would lovingly bake me a Chocolate Meringue Pie – a truly unforgettable treat. Summers spent with her were magical, filled with quiet afternoons watching “her stories” on television and, of course, baking. She tried patiently, time and again, to teach me the art of making a perfect pie crust. But for Grandma, baking was an intuitive dance rather than a measured science. Flour would seemingly fly through the air, a pinch of this, a dash of that, and *poof!* a magnificent crust would appear, perfectly formed and ready for its filling.

Do you remember having a “hope chest” when you were a young girl? I certainly did. Mine was a beautifully crafted cedar chest, built with love by my Grandpa. It held a collection of treasures I gathered throughout my formative years: cookbooks brimming with potential, my mom’s trusty old flour sifter, delicate tea towels intricately embroidered by one grandmother, and a cozy afghan lovingly crocheted by another. Each item a snippet of memory, a tangible piece of family history.

Among these cherished possessions was a special pie plate, a gift from my Grandma Martin when I was around seventh grade. This wasn’t just any pie plate; it was her mother’s. An old enamel-covered dish, it clearly showed its age and countless years of dedicated service. Many might consider it past its prime, but to me, it is an invaluable treasure, brimming with sentimental worth. The first time I embarked on making this very coconut banana cream pie, I chose to use her pie plate, hoping its legacy would bring good luck and an extra touch of deliciousness to my creation.

While that treasured enamel pie plate holds a special place in my heart, for today’s recipe, I opt for a deeper 9-inch dish. This ensures ample space for all the layers of creamy goodness that make this pie so utterly decadent and satisfying. It’s a small compromise for a truly magnificent pie.

Love This Pie? Pin It for Later!

If you’re as enamored with this incredible pie recipe as we are, be sure to pin it to your favorite Pinterest board before you navigate away! You’ll be delighted to have it readily available when inspiration strikes for your next baking adventure.

Serious About Coconut Banana Cream Pie

For some, the thought of a cream pie might conjure humorous images of clowns playfully smashing them into faces. While such antics are amusing for a circus act, when it comes to crafting a truly exceptional coconut banana cream pie, I am anything but clowning around. This dessert is a serious culinary endeavor, a passion project, and a delightful challenge to uphold a rich family history of pie baking excellence.

Every time I prepare a coconut banana cream pie, a small part of me feels like I’m standing on a culinary precipice, contemplating: will it meet the high standards? Would Grandma approve, feeling that the cherished traditions she nurtured have been lovingly carried forward? The moment I witness the genuine smiles and hear the appreciative murmurs from everyone who tastes my coconut banana cream pie, a wave of sweet relief washes over me, as satisfying as the pie itself! It’s then I feel a surge of accomplishment, as if I’ve conquered a magnificent mountain.

The Irresistible Fusion: Bananas and Coconuts

Individually, banana cream pie offers a classic, comforting sweetness, and coconut cream pie delights with its exotic, tropical notes. But when you unite bananas and coconuts? The result is simply A-M-A-Z-I-N-G! This dynamic duo transforms a delicious dessert into an extraordinary experience.

The harmonious blend of bananas and coconuts evokes the blissful sensation of a spontaneous vacation to a secluded tropical island. Imagine white, sandy beaches, swaying palm trees laden with ripe bananas and coconuts, and the gentle lapping of waves. All that’s missing is a friendly cabana attendant to deliver slices of this incredible pie and refreshing daiquiris as needed. Bananas and coconuts are like two old friends who complement each other perfectly, each bringing out the absolute best in the other. In this coconut banana cream pie, their flavors intertwine so seamlessly that you can’t distinguish where the delicious banana essence ends and the delightful coconut character begins.

Essential Tips for Your Perfect Coconut Banana Cream Pie

Crafting a superb coconut banana cream pie, or any cream pie for that matter, involves paying attention to a few crucial details. These small considerations can make a huge difference in the final taste and texture of your homemade masterpiece.

**Cool Your Filling Thoroughly:** It is absolutely paramount to allow your cream filling to cool completely before you pour it into the pie crust. Pouring hot filling into a crust can lead to a soggy bottom, preventing the crust from achieving that desirable fluffy, flaky, and utterly delicious texture. The science behind this is straightforward but often overlooked: a cool filling allows the fats in the crust to melt and integrate properly as the pie bakes (or in the case of no-bake, prevents premature softening). Conversely, pouring in super hot cream pie filling can prematurely cook or even burn the inner layer of your crust, resulting in a less-than-perfect foundation for your luscious filling.

**Pre-Bake Your Crust (if not a toasted coconut crust):** For traditional pastry crusts, pre-baking, or “blind baking,” is key. Get it mostly cooked and allow it to cool before adding your chilled filling. For this specific toasted coconut crust, the pre-cooking happens during the toasting of the coconut with butter, which creates a firm, flavorful base. This process ensures that your crust is robust enough to carry the rich, delicious cream filling without becoming soft or disintegrating.

**Prevent Banana Browning:** To keep your sliced bananas looking fresh and vibrant, gently wipe them with a small amount of lemon juice. A little goes a long way here; you only need a hint of citrus to prevent oxidation. Be mindful not to overdo it, as too much lemon could alter the pie’s delicate flavor profile. We’re aiming for a classic Coconut Banana Cream Pie, not a “Coconut Banana Lemon Cream Pie.” Save that exciting combination for another day!

Optimal Storage for Your Cream Pie

Your delectable coconut banana cream pie will happily last in the refrigerator for approximately four days. However, based on its incredible popularity, I highly doubt it will survive that long! These pies have a tendency to disappear with remarkable speed, often faster than an Olympic bobsled team en route to claiming the gold medal.

For the best possible preservation, store your pie in a dedicated pie container with a tight-fitting lid. If you don’t already own one or two, now might be the perfect time to invest. Should a pie container not be immediately available, covering the pie snugly with plastic wrap or aluminum foil will also work effectively to keep it fresh and delicious.

A Love Affair with Cream Pies!

If your heart beats for creamy, dreamy pies as much as mine does, then you’ve certainly landed in the right place. With a Grandmother who practically made a living from her masterful pie creations, one could say I have a genetic predisposition for pie perfection. Explore these other fantastic cream pie recipes:

• Fried Cream Pie
• S’mores Cream Pie
• Strawberry Banana Cream Pie

How to Make This Dreamy Coconut Banana Cream Pie

Follow these simple steps to create a truly unforgettable dessert that will impress everyone.

Step 1: Prepare the Pie Plate. Begin by generously buttering your chosen pie plate. This crucial step helps prevent the crust from sticking and adds an extra layer of flavor.

Step 2: Toast the Coconut for the Crust. In a skillet, melt one stick of butter over medium heat. Once melted, add the shredded sweetened coconut flakes. Stir continuously to ensure even browning.

Step 3: Achieve Golden Perfection. Continue cooking and stirring until the coconut turns a beautiful golden brown and becomes wonderfully aromatic. This toasting process deepens the coconut flavor significantly.

Step 4: Form the Coconut Crust. Carefully press the toasted coconut mixture into the buttered pie plate, forming a firm and even crust. You might want to reserve a small amount of toasted coconut for a garnish later. Set the crust aside, then refrigerate for at least 30 minutes to allow it to set.

Step 5: Prepare the Custard Base. In a small bowl, combine the egg yolks, 1/4 cup of sugar, cornstarch, salt, and flour. Whisk these ingredients together until smooth. Gradually add 1 cup of half and half, continuing to whisk until fully incorporated and free of lumps.

Step 6: Cook the Custard. In a saucepan over medium heat, combine the remaining 2 cups of half and half with 1/2 cup of sugar. Bring this mixture to a gentle boil, stirring frequently to prevent scorching. Once boiling, slowly whisk in the egg mixture. Continue to cook and stir constantly with a whisk until the pudding thickens to a rich, creamy consistency. This process typically takes only about a minute once the egg mixture is added.

Step 7: Finish the Custard. Remove the thickened custard from the heat and stir in the vanilla extract. The enticing aroma will fill your kitchen.

Step 8: Chill the Custard. Cover the surface of the warm custard directly with plastic wrap. This prevents a “skin” from forming as it cools. Refrigerate the custard overnight, or for at least 6-8 hours, until it is completely chilled and set. This long chill time is crucial for the perfect pie consistency.

Step 9: Layer the Bananas. Once the coconut crust is firm and the custard is chilled, slice your fresh bananas. Arrange the banana slices evenly over the bottom of the chilled coconut crust.

Step 10: Add the Custard Layer. Gently spoon the thoroughly chilled vanilla custard over the banana slices, spreading it out evenly to create a smooth, luscious layer.

Step 11: Top with Whipped Cream and Coconut. In a separate bowl, combine whipping cream and powdered sugar (and a splash of vanilla extract if desired). Whip with an electric mixer until light, fluffy, and dense. Generously dollop the whipped cream over the custard layer, spreading it to cover the entire pie. Finally, sprinkle with the reserved toasted coconut for an extra crunch and visual appeal. Refrigerate the assembled pie for at least 2 hours before serving to allow all the flavors to meld beautifully.

Just look at those perfectly defined, beautiful layers – a true masterpiece!

More Delightful Coconut Recipes We Love:

• Coconut Cream Poke Cake with Coconut Whipped Cream Frosting
• Chocolate Oatmeal Coconut Cookies
• Coconut Mug Cake for One
• Coconut Cream Cheese Whipped Cream Frosting
• Traditional Coconut Cream Pie
• Pineapple Coconut Tunnel Cake
• Coconut Muddy Buddies
• Coconut Pudding Poke Cake
• Coconut Macaroons
• Chocolate Macaroon Tunnel Cake
• Jamaican Coconut Sweet Rice

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Print Recipe

Coconut Banana Cream Pie

Literally the BEST of both worlds in this Coconut Banana Cream Pie – this pie has a toasted coconut crust, filled with fresh bananas and vanilla custard, topped with whipped cream and more toasted coconut.

Prep Time20 mins

Cook Time20 mins

Additional Time1 d

Total Time1 d 40 mins

Course: Pies

Cuisine: American

Keyword: Banana Cream Pie, Coconut Banana Cream Pie, coconut crust, How to make a coconut pie crust, vanilla custard

Servings: 10 servings

Calories: 563 kcal

Author: Michaela Kenkel

Ingredients

• COCONUT CRUST
• 1 stick butter
• 3 cups sweetened coconut flakes
• PIE FILLING:
• 4 egg yolks
• 3/4 cups sugar divided
• 3 Tablespoons cornstarch
• 1/4 teaspoons salt
• 1/4 cup flour
• 3 cups half and half divided
• 2 teaspoons vanilla extract
• 2 bananas
• WHIPPED TOPPING:
• 1 cup whipping cream
• 1 Tablespoon powdered sugar
• I doubled this, because I LOVE whipped cream!

Instructions

1. To make the crust, butter your pie plate generously. Melt the stick of butter in a frying pan, when melted, add coconut, and toast over medium heat. Stir constantly browning evenly on all sides.
2. Press the coconut into the buttered pie plate to make a crust. I reserved a little for the topping.
3. Refrigerate for 30 minutes.
4. Combine the egg yolks, 1/4 cup sugar, cornstarch, salt and flour in a small bowl. Gradually add 1 cup of half and half, and combine.
5. In a saucepan, over medium heat, combine the 2 remaining cups of half and half and 1/2 cup sugar, bring to a boil, stirring so it doesn’t scald. When it comes to a boil, add egg mixture and stir with a whisk, cook until pudding thickens, will only take about a minute.
6. Remove from heat, stir in vanilla.
7. Cover with plastic wrap, laying the wrap over the top of the pudding so skin doesn’t develop as it cools.
8. Cool in the fridge overnight.
9. Combine whipping cream and powdered sugar and whip with electric mixer until fluffy and dense. I added a splash of vanilla to mine, too. Keep in the fridge until you’re ready to assemble the pie.
10. Slice bananas into pie crust.
11. Pour pudding over the bananas and spread out.
12. Top with dollops of whipped cream, spread to cover.
13. Top with reserved toasted coconut.
14. Refrigerate for 2 hours before eating.

Notes

Cover the pie crust with plastic wrap and store in the fridge while the custard sets.

Adapted from Jan Can Cook – Lawry’s Coconut Banana Pie

Nutrition

Serving: 1 |
Calories: 563kcal |
Carbohydrates: 52g |
Protein: 6g |
Fat: 38g |
Saturated Fat: 27g |
Polyunsaturated Fat: 11g |
Trans Fat: 1g |
Cholesterol: 150mg |
Sodium: 302mg |
Fiber: 4g |
Sugar: 37g