This tasty coconut banana cream pie combines the flavors of banana cream pie and coconut cream pie to make a tropical dessert that is full of flavor!
If you love my coconut cream pie, you will love this coconut banana cream pie! This recipe is a classic and made with wholesome ingredients. Use a traditional crust, coconut flour crust, or opt for a graham cracker crust.
Coconut Banana Cream Pie Recipe
For this recipe, you will need a prepared pie crust, egg yolks, sugar or sweetener, salt, coconut cream, banana extract, coconut flakes, bananas, whipped cream, and toasted coconut.
Bake your pie crust and let it cool while you make the filling.
Combine the egg yolks, sugar, and salt for the filling in a medium-sized bowl. Pour the mixture into a medium saucepan and add the coconut cream and banana extract. Heat the mixture over low heat until the cream is warm.
Next, temper the eggs by pouring ¼ cup of the warmed cream into the eggs and stirring at the same time. Add another ¼ cup of the cream to the eggs and stir as you are pouring. Pour all of the tempered eggs back into the saucepan with the rest of the warmed cream, stirring as you are pouring.
Then, warm the cream mixture over low heat. Use a whisk or a spatula and stir continuously until the mixture thickens about 10 minutes. When the filling is thick enough to coat the back of a spoon, you are done. The filling will also firm up more as it cools.
Once the filling is thick, remove the saucepan from the heat and stir in the coconut flakes.
Pour the filling into the pie shell. Use a spoon to smooth it so it is level. Top the filling with a layer of sliced bananas. Place plastic wrap over the pie filling, ensuring the wrap touches the filling. You want to avoid the pie filling from creating a thick skin.
Refrigerate for at least 4 hours or until the pie filling is cooled and firm like a pudding.
Decorate with whipped topping. I covered the top in a layer of whipped topping and then decorated the edges.
Sprinkle toasted coconut flakes and serve immediately. Cover leftovers and refrigerate for up to 5 days.
Recipe Notes:
- You can make this pie ahead of time by following the steps up to topping with whipped cream. Cover the pie with plastic wrap and store it in the refrigerator. When ready to serve, remove the plastic wrap and top with whipped cream and toasted coconut.
- You can buy pre-toasted coconut or make your own by toasting shredded coconut on a baking sheet. Follow this recipe to make toasted coconut at home.
- Make homemade whipped cream or coconut whipped cream by whipping heavy or coconut cream with powdered sugar and vanilla extract. Follow the instructions on how to make coconut whipped cream here.
More Cream Pies:
PrintCoconut Banana Cream Pie Recipe
This tasty coconut banana cream pie combines the flavors of banana cream pie and coconut cream pie to make a tropical dessert that is full of flavor!
- Prep Time: 25 minutes
- Total Time: 25 minutes + 4 hours setting
- Yield: 8 slices 1x
Ingredients
- One pie crust, baked and cooled
- 6 large egg yolks
- 1/2 cup sugar or erythritol
- 1/4 tsp sea salt
- 2 cups coconut cream
- 1 tsp banana extract
- 1 cup unsweetened coconut flakes
- 2 ripe bananas, sliced
- Whipped cream or coconut whipped cream
- 1/4 cup toasted coconut flakes
Instructions
- Combine the egg yolks, sugar, and salt in a medium-sized bowl.
- Pour the coconut cream and banana extract into a medium-sized saucepan.
- Over low heat, heat up the cream until just warm, about 3 minutes.
- Remove from heat and allow to cool until you can dip your finger into the cream without burning yourself.
- Temper the eggs by pouring ¼ cup of the warmed cream into the eggs and stirring at the same time. Add another ¼ cup of the cream to the eggs and stir as you are pouring.
- Pour all of the tempered eggs back into the saucepan with the rest of the warmed cream, stirring as you are pouring.
- Over low heat, heat the cream mixture.
- Using a whisk or a spatula, stir continuously until the mixture thickens. This takes about 10 minutes. When the filling is thick enough to coat the back of a spoon, you are done. The filling will also firm up more as it cools. Do not worry about any clumps; they’ll be hidden when you add the coconut flakes.
- Once the filling is thick, remove the saucepan from the heat and quickly stir in the coconut flakes.
- Pour the filling into the pie shell.
- Use a spoon to smooth the pie filling so it is all level.
- Top the filling with a layer of sliced bananas.
- Place plastic wrap over the pie filling, ensuring the wrap touches the filling. You want to avoid the pie filling from creating a thick skin.
- Refrigerate for at least 4 hours or until the pie filling is cooled and firm like a pudding.
- Decorate with whipped topping. I covered the top in a layer of whipped topping and then decorated the edges.
- Sprinkle toasted coconut flakes all over the pie. Serve immediately or cover until ready to serve.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 855
- Sugar: 46g
- Fat: 62g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 5g
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