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Home » Pies & Tarts » Coconut Banana Cream Pie

Coconut Banana Cream Pie

Published: Apr 25, 2022 by Allison · 15 Comments

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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.

Banana Coconut Cream Pie in a white pie plate
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  • Recipe overview
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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).

Slice of banana coconut cream pie

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.

Graham cracker crust in a pie plate.

Filling – A stovetop vanilla custard that is filled with sweetened shredded coconut. Layer the custard with sliced banana when assembling the pie.

Coconut filling and sliced banana in a graham cracker crust,

Topping – Homemade whipped cream, sliced bananas, and toasted coconut.

Banana Coconut Cream Pie in a white pie plate

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.
Slice of banana coconut cream pie on a white plate.

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.

More pie recipes

  • Brownie Pie
  • Butterfinger Pie
  • Lemon Cream Pie with Graham Cracker Crust
  • Chocolate Pecan Pie

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Recipe

Slice of banana coconut cream pie on a white plate.

Banana Coconut Cream Pie

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!
4.86 from 7 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: Dessert
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 10
Calories: 427kcal
Author: Allison – Celebrating Sweets

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:

  • 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.

Nutrition

Calories: 427kcal | Carbohydrates: 45g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 199mg | Potassium: 275mg | Fiber: 1g | Sugar: 31g | Vitamin A: 894IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. teri tatu

    October 08, 2013 at 5:23 pm

    I am a lucky follower because I got to indulge in eating this DELICIOUS dessert. I love the graham cracker crust and the delicious coconut filling. I hate to atttempt how much of this pie I ate. I’m requesting this pie for my birthday too. Thanks, Alli

    Reply
    • Celebrating Sweets

      October 08, 2013 at 7:48 pm

      I’ll make it for you anytime. Without the bananas, of course. 😉

      Reply
      • MMP

        July 28, 2022 at 3:40 pm

        4 stars
        Substituted cream and cocoanut milk for whole milk and did two banana layers….yummy! Thanks for the recipe!!

      • Allison

        July 29, 2022 at 12:58 pm

        You’re welcome!

  2. Sandra

    July 16, 2019 at 7:37 pm

    I just found your recipes and couldn’t stop printing off all the strawberry, my favorite dessert, and coconut ones. They sound delicious and I can’t wait to start baking. Do you have a cookbook?

    Reply
    • Celebrating Sweets

      July 18, 2019 at 12:26 pm

      Hi, Sandra. I do not have a cookbook. Enjoy browsing the website. Happy baking! -Allison

      Reply
  3. Rose

    July 29, 2019 at 12:32 pm

    5 stars
    I enjoyed this for my birthday! Thank you.

    Reply
  4. Lynn

    December 05, 2021 at 12:49 am

    Can I add whipcream instead?

    Reply
    • Allison

      December 08, 2021 at 9:07 am

      Instead of what?

      Reply
  5. Brandy

    April 25, 2022 at 4:47 pm

    5 stars
    Banana cream pie is one of my favorites. Never thought of adding coconut but so happy I found this recipe and did. It was amazing! This dessert disappeared very fast in my house!

    Reply
  6. Ashley

    April 25, 2022 at 5:41 pm

    5 stars
    You can’t go wrong with this pie. So delicious!

    Reply
  7. Ilene

    July 23, 2022 at 6:45 am

    Can the canned coconut milk be substituted for regular milk?

    Reply
    • Allison

      July 26, 2022 at 9:59 am

      That should be fine. Enjoy!

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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