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Coconut Banana Cream Pie
Coconut Banana Cream Pie
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
130 minutes
Coconut Banana Cream Pie: Irresistible blend of graham cracker crust, coconut custard, ripe bananas, and whipped cream.
Ingredients:
  • For the crust:
  • 12 whole graham crackers (about 200 g)
  • 6 tablespoons (85 g) unsalted butter
  • 3 tablespoons sugar
  • Pinch of kosher salt
  • For the custard:
  • 1/3 cup (66 g) sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 1/4 cup (295 ml) whole milk
  • 1 1/4 cup (295 ml) full-fat coconut milk
  • 1 teaspoon vanilla
  • 1 1/2 cups sweetened shredded coconut, plus additional for the top
  • 2 medium ripe bananas
  • For the whipped cream topping:
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the graham cracker crust by breaking the crackers into pieces and pulsing them in a food processor until sandy. Combine with melted butter, sugar, and salt to get a wet sand-like mixture. Press firmly into a 9-inch pie plate using a measuring cup.
  • Bake the graham cracker crust in the oven for 10 to 12 minutes until it becomes a slightly darker brown color and releases a fragrant aroma. Allow it to cool completely after removing from the oven.
  • Prepare the cream pie filling by whisking together sugar, egg yolks, and cornstarch in a saucepan until light yellow. Add milks and salt, then cook over medium heat, whisking constantly until thickened, about 15-20 minutes. Once thickened, mix in vanilla and shredded coconut.
  • Assemble the pie: Gently spread half of the creamy filling over the cooled graham cracker crust. Layer sliced bananas on top, then spread the remaining custard mixture over them, ensuring all bananas are covered. Smooth the surface and press plastic wrap directly onto the filling to prevent browning.
  • Chill the pie in the refrigerator for a minimum of 4 hours or up to 24 hours to allow it to set perfectly.
  • Prepare the whipped cream topping by whipping the cream in a stand mixer or using a hand mixer until soft peaks form. Mix in the sugar and beat until medium peaks form. Spread the cream generously over the chilled pie, sprinkle with extra shredded coconut, and refrigerate before serving for up to a few hours to maintain freshness. Avoid refrigerating for too long to prevent the whipped cream from becoming less visually appealing.

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