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This pie recipe takes banana cream pies and coconut cream pies and combines them to make this amazing Banana Coconut Cream Pie. For when you are feeling indecisive–make both!
Easy Coconut Banana Cream Pie
For starters, I used my amazing all butter pie crust as a base for this recipe. I then added the amazing pudding filling and a whipped topping, which is all homemade! No boxes or mixes! This easy pie uses real bananas and real coconut to get authentic flavors all around. All of these flavors pair so nicely together and will have you wanting more!
Why you’ll love this recipe
- It is easy to make while being all completely homemade!
- Who doesn’t love a pudding pie? And this is the best of both worlds: combines coconut cream pie with banana cream pie!
Ingredients Needed
- All Butter Pie Crust: Store-bought or homemade! You are going to want to blind bake this crust. It is important to make sure the crust is cold when it goes into the oven.
- Cornstarch: This helps thicken the pudding.
- Whole Milk: You can use any fat content (whole, 2%, or skim) but whole is going to produce a richer, more indulgent pudding.
- Eggs: These will be lightly beaten. Eggs add body and richness to homemade pudding.
- Coconut Extract: Adds that amazing coconut flavor!
- Shredded Sweetened Coconut: This adds coconut flavor in the pudding, as well as for the topping.
- Bananas: Use ripe bananas that aren’t green but aren’t spotty. You don’t want them too over ripe or they’ll be mushy.
How to make Coconut Banana Cream Pie
- Place the sugar, salt, cornstarch, and milk in a medium saucepan.
- Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly.
- Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more.
- Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.
- Stir in 2 cups coconut. Cover and chill for at least 30 minutes up to overnight.
- To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding.
- Toast coconut in a heavy bottomed skilled over medium-low heat. Top pie with whipped cream and toasted coconut.
Expert Tips
- The crust needs to be cold when it goes into the oven. When it gets to warm it can slide down the pan and end up flat.
- Don’t leave pudding alone on the stove. Stir constantly until it thickens.
- I always strain my pudding with eggs because I want to remove any bits of egg that cooked and didn’t absorb into the pudding.
- Toast your own coconut! It can burn easily so check out the link on how to do it well!
- Use an 9-inch pie plate for this recipe, not a deep dish.
- Make sure the bananas are totally covered with pudding to keep them from browning.
FAQs
Can you freeze this pie?
I don’t recommend freezing pudding pie.
How long does this pie last?
The pie will last about 2 days before the whipped cream weeps and the bananas get too brown.
Coconut Banana Cream Pie Recipe
A from scratch pudding pie filled with coconut vanilla pudding, bananas, and coconut whipped cream! It’s the marriage of two amazing pies: coconut cream and banana cream pie!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Ingredients
- 1 all butter pie crust from a pack of two or a homemade crust
- ¾ cup (150g) granulated sugar
- ¼ cup (32g) cornstarch
- ½ teaspoon salt
- 3 cups (711ml) whole milk
- 2 large eggs lightly beaten
- 3 tablespoons (42g) unsalted butter
- 2 teaspoons vanilla
- 3 teaspoons coconut extract divided
- 3 cups shredded sweetened coconut divided
- 2 medium bananas sliced
- 1 ½ cups (355g) cold heavy whipping cream
- 3 tablespoons (21g) powdered sugar
Instructions
- Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
- Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
- Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.
- Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.
- Stir in 2 cups coconut. Cover and chill for at least 30 minutes up to overnight.
- To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding. Cover pie and chill for at least 2 hours or overnight.
- Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!
- Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks form. Top pie with whipped cream and toasted coconut. Serve within 2 days.
Recipe Video
Recipe Notes
- The crust needs to be cold when it goes into the oven. When it gets to warm it can slide down the pan and end up flat.
- Don’t leave pudding alone on the stove. Stir constantly until it thickens.
- I always strain my pudding with eggs because I want to remove any bits of egg that cooked and didn’t absorb into the pudding.
- Toast your own coconut! It can burn easily so check out the link on how to do it well!
- Use an 9-inch pie plate for this recipe, not a deep dish.
- Make sure the bananas are totally covered with pudding to keep them from browning.
Recipe Nutrition
Serving: 1slice | Calories: 579kcal | Carbohydrates: 45g | Protein: 7g | Fat: 42g | Saturated Fat: 29g | Cholesterol: 97mg | Sodium: 255mg | Potassium: 388mg | Fiber: 5g | Sugar: 26g | Vitamin A: 810IU | Vitamin C: 2.7mg | Calcium: 124mg | Iron: 1.6mg
Nutritional information not guaranteed to be accurate
If my “pure” taste testers ate a store-bought cookie (the ones that will only have a taste,) I would’ve freaked out! I mean, what’s better -something a loved one made or something a stranger/machine made?That answer’s easy 😉 & BTW this pie looks awesome – banana and coconut is the perfect flavor combo!
I love that you smashed these two pies together, Dorothy! Such a genius idea! You definitely can’t go wrong with this delicious dessert. Pinned!
Oh my goodness, Dorothy! The Coconut Banana Cream Pie looks heavenly. I get a little taken aback when my friends and family go for store bought baked goods instead of my own. I sympathize with you, girlfriend! Mel is crazy for not wanting to devour all of your recipes.
Great minds think alike. What are the odds that we post a banana cream pie 1 day apart?? Well with us, actually, pretty good 🙂 Except your took zero shortcuts with yours and that is amazing! The scratch pudding, the whipped cream, oh I can feel it sticking to my hips right now 🙂 Gorgeous pie!!
You know, people tend to want what they can’t have. If Mel can’t have store-bought cookies, he’s gonna go for them. It’s like how my kids love anything from a mix or a box in the freezer, but the homemade awesome stuff…yeah. I feel your pain, sister!
Way to celebrate Pi Day. I’m super excited to eat lots of pie tomorrow, and I wish this one were part of it. Looks AMAZING!
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