No need to choose between coconut cream pie and banana cream pie – this pie features the flavors of both! A graham cracker crust filled with coconut custard, sliced bananas, and freshly whipped cream. This pie is creamy, rich, beautiful, and delicious!
This homemade pie is made with real flavors and ingredients and no boxed pudding. It comes together quickly and easily with very little hands on time.
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This pie is
Flavored with shredded coconut, fresh banana, and vanilla extract.
All homemade! Ok, we technically aren’t making the actual graham crackers for the crust, but we’re making the crust, filling, and topping.
Creamy and rich but still light and fresh.
A great alternative to birthday cake (this is my husband’s favorite b-day dessert).
Recipe overview
Crust – A simple graham cracker crust. A combination of graham cracker crumbs, granulated sugar, and melted butter. Press the crust into the bottom and up the sides of the pie pan. Bake for about 10 minutes.
Filling – A stovetop vanilla custard that is filled with sweetened shredded coconut. Layer the custard with sliced banana when assembling the pie.
Topping – Homemade whipped cream, sliced bananas, and toasted coconut.
Recipe tips
- This recipe requires quite a bit of cooling time so make sure you plan ahead. I would recommend making this pie anywhere from 8 hours to one day before serving.
- Use a 9 or 9 ½ inch deep dish pie plate (not springform).
- Wait to add the whipped cream, banana, and toasted coconut topping until right before serving.
- You’ll need 3-4 bananas for this recipe. Feel free to add more, if you’d like.
- When making the whipped cream topping the cream should be very cold, straight from the fridge.
- Prefer a banana cream pie? Leave out the shredded coconut and proceed with the recipe as written. Prefer a coconut cream pie? That recipe is here: Coconut Cream Pie.
- Leftover coconut? Make a batch of Caramel Coconut Bars.
Serving and storage
This pie should be served chilled, straight from the fridge.
Store, covered, in the refrigerator for up to 2 days. Ideally it is best served within one day of baking. Note: the banana topping will brown over time.
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Recipe
Banana Coconut Cream Pie
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 3 cups whole or 2% milk
- ⅔ cup sweetened shredded coconut
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 3 large egg yolks
- ⅓ cup cornstarch
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 2 bananas, sliced
Whipped cream topping:
- 1 ¼ cups chilled heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract
Garnish:
- toasted coconut and sliced banana
Instructions
Crust (see note for store bought):
- Preheat oven to 350°. Combine graham cracker crumbs, sugar, and melted butter. Once all of the graham cracker crumbs are moistened, press the crumb mixture into the bottom and up the sides of a 9½ inch deep dish pie plate. I use the bottom of a measuring cup to press the crumbs in. Bake the crust for 8-10 minutes, until lightly toasted and fragrant. Cool completely. Proceed with the filling.
Filling:
- Place the 3 cups of milk and shredded coconut in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, in a large bowl, whisk sugar, salt, egg yolks, cornstarch, and one tablespoon milk. Once the milk and coconut mixture is simmering, slowly pour a scant cup of the warm milk into the egg mixture, whisking constantly as you pour (this will slowly bring up the temperature of the eggs). Slowly add another scant cup of warm milk, whisking continuously.
- Pour the egg mixture into the remaining milk/coconut in the saucepan and bring the whole thing to a simmer over medium-low heat. Alternate whisking and stirring with a rubber spatula. After 3-5 minutes, the mixture should be bubbling and thickened (it will thicken more as it cools). Remove from the heat and stir in the vanilla extract and butter. Allow the filling to cool to room temperature, stirring occasionally.
Assembly:
- Add some filling to the bottom of the crust, then add a layer of sliced bananas (I use about 2 bananas). Add the remaiining filling and spread into an even layer. Cover with plastic wrap (I press it directly onto the filling). Refrigerate until completely chilled and firm, at least 8 hours.
- Once the pie has chilled, prepare the whipped cream topping. Beat the heavy cream, sugar, and vanilla until stiff peaks form. Note: this whipped cream is sweetened slightly since the filling is so sweet. If you'd prefer the whipped cream sweeter you can add an additional 1-2 tablespoons of powdered sugar. Spread the whipped cream over the pie or use a pastry bag and piping tip (I used a large open star tip) to add the whipped cream to the top of the pie. Garnish with toasted coconut and sliced bananas.
Notes
Serving and storage:
This pie should be served chilled, straight from the fridge. Store, covered, in the refrigerator for up to 2 days. Ideally it is best served within one day of baking. Note: the banana topping will brown over time.Crust:
If you prefer to use a store bought graham cracker crust you can. You will likely have more coconut custard than you need. You can store the leftover custard in the fridge and just eat it with a spoon.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Laura Spiller says
Can this be frozen once assembled?
Allison Mattina says
Hi, Laura. I’m not sure, I’ve never tried it. Since this recipe doesn’t have the stabilizers that are in pudding mixes or cool whip, I’m not sure how the custard and whipped cream will hold up after freezing and thawing.