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!
Servings: 10 servings
Calories: 579kcal
Cost: $6
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.
Video
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.
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