Indulge in Paradise: The Ultimate Homemade Coconut Banana Cream Pie Recipe
There’s something uniquely comforting about a homemade pie, especially when it combines classic flavors with a delightful twist. Our Coconut Banana Cream Pie is a testament to this, a dessert that has captivated hearts and taste buds since its inception in 2012. My husband’s family, avid coconut enthusiasts, have always celebrated any new coconut creation I bring to the table, and this pie quickly became a cherished favorite.
The journey to this particular recipe began with a simple quest for a classic coconut cream pie. However, fate intervened, leading me to this brilliant fusion of banana and coconut. My youngest daughter, in particular, was absolutely smitten, raving about it incessantly. Over the years, I’ve longed to revisit and perfect this recipe, and with the holiday season approaching – truly the prime time for pie making – I knew the moment was right to share this updated version with you.
This pie isn’t just a dessert; it’s a culinary experience. The contrasting textures of the crisp, flavorful coconut crust, the soft, sweet bananas, and the silken vanilla custard create a harmony that is simply irresistible. Each spoonful is a mini-vacation, transporting you to a sun-ddrenched beach with gentle breezes and the sweet aroma of tropical delights. It’s a pie that promises to impress, satisfy, and leave everyone asking for more.
Explore More Irresistible Pie Recipes
If you’ve fallen in love with the idea of this Coconut Banana Cream Pie, you’ll be thrilled to discover a treasure trove of other delightful pie recipes on our site. From rich and decadent to light and fruity, there’s a pie for every occasion and every palate.
Growing up, my Grandma, my Dad’s mom, was a legendary pie baker. Her kitchen was a sanctuary of warmth and delicious aromas, and every family member had their personal favorite pie that she would lovingly prepare for their birthday. For me, that special birthday treat was always her incredible Chocolate Meringue Pie. Summers spent at her house were filled with cherished moments: watching “her stories” (daytime soaps, of course!) and, most importantly, baking side-by-side. She tried tirelessly to teach me the art of making a perfect pie crust. Her method was pure magic – no measurements, just flour flying, and *poof!* a flawless crust would appear. It was a skill I admired and longed to master.
Do you remember having a “hope chest” when you were a girl? I certainly do. Mine was a beautiful cedar chest, meticulously crafted by my Grandpa, and it held a collection of treasures I gathered throughout my childhood: well-worn cookbooks, my mom’s antique flour sifter, tea towels exquisitely embroidered by one grandmother, and a cozy afghan lovingly crocheted by another.
Among these precious keepsakes was a pie plate that my Grandma Martin gave me when I was around seventh grade. This wasn’t just any pie plate; it was her mother’s, an enamel-covered piece that, to many, might look like it had seen better days. But to me, it’s an invaluable heirloom, steeped in family history and love. The very first time I made this Coconut Banana Cream Pie, I instinctively reached for her pie plate, hoping it would bring a touch of that family luck and tradition to my baking.
While her cherished pie plate was perfect for sentimental value, I now opt for a deeper 9-inch dish. This modern choice ensures there’s ample room for all the creamy, decadent goodness that makes this pie truly magnificent, allowing each layer to shine.
^ LOVE IT? PIN IT! ^
If this delightful pie recipe has captured your heart, don’t let it slip away! Make sure to pin it to your favorite Pinterest board before you leave. You’ll be incredibly grateful to have it saved when you’re searching for your next show-stopping dessert.
Serious About Coconut Banana Cream Pie
When I hear “cream pie,” my mind sometimes conjures comical images of clowns and slapstick humor. While a pie in the face might be fun for clowning around, let me assure you, I am anything but joking when it comes to this banana cream pie. I approach pie-making with the utmost seriousness, driven by a deep-rooted family history and a legacy of exceptional pie baking to uphold.
Every time I embark on making a Coconut Banana Cream Pie, there’s a moment of anticipation, a silent question: “Will it measure up? Would Grandma be proud, feeling that she successfully passed down traditions so dear to her heart?”
The relief, sweet as the pie itself, washes over me when I see the joyous smiles on the faces of those who taste my creation. In that moment, I feel like I’m standing atop a mountain, having honored a beloved tradition and shared a piece of my culinary heritage.
The Irresistible Union of Bananas and Coconuts
Sure, a classic banana cream pie is wonderful, and a coconut cream pie is equally amazing. But when you unite bananas and coconuts? That’s when something truly spectacular happens – they become absolutely A-M-A-Z-I-N-G!
The combination of creamy bananas and fragrant coconut evokes the sensation of a dream vacation to a private tropical island. Imagine white sandy beaches stretching out before you, shaded by swaying palm trees laden with ripe coconuts and lush banana plants. And, perhaps, a smiling cabana boy ready to deliver another slice of this heavenly pie and a refreshing daiquiri whenever you desire.
Bananas and coconuts are like two old friends who complement each other perfectly, each bringing out the absolute best in the other. Together in this banana coconut cream pie, their distinct flavors meld so seamlessly that it’s impossible to tell where the delicious banana notes end and the rich coconut undertones begin. It’s a harmonious blend that creates a truly unforgettable tropical dessert experience.
Expert Tips for Your Perfect Coconut Banana Cream Pie
Crafting a perfect cream pie, especially one as delightful as our Coconut Banana Cream Pie, involves a few key considerations that can make a huge difference in the final result. Paying attention to these small details will elevate your pie from good to extraordinary!
**Chill Your Filling:** It’s crucial to allow your cream filling to cool completely before pouring it into the crust. Pouring hot filling into a crust can make it soggy and compromise that desirable flaky texture. The reason is simple: hot filling cooks the crust too quickly, preventing the fats from melting properly and rendering a less-than-perfect base. You also risk burning the crust if it’s baked too fast with a hot filling.
**Pre-Bake Your Crust:** For an exceptionally flaky and firm base, especially with a coconut crust, pre-baking it slightly before adding the filling is a game-changer. Bake it until it’s mostly cooked, then let it cool completely. This ensures your crust can proudly support the rich, creamy filling without becoming soft or crumbling.
**Prevent Banana Browning:** To keep your banana slices looking fresh and appealing, gently wipe them with a touch of lemon juice. Be mindful not to overdo it; a little goes a long way and will add just a subtle hint of citrus, enhancing the tropical notes without overpowering them. We’re making a coconut banana cream pie, not a lemon one!
These simple steps ensure your pie not only tastes incredible but also looks picture-perfect, ready to impress any guest.
How Long Does This Delicious Pie Last?
Your freshly made Coconut Banana Cream Pie will remain wonderfully delicious in the refrigerator for approximately 3-4 days. However, based on its incredible popularity, I highly doubt it will last that long! These pies have a tendency to disappear faster than an Olympic bobsled team hurtling towards a gold medal finish.
To ensure its freshness and preserve its delightful texture, the best way to store your pie is in a dedicated pie container with a tight-fitting lid. If you don’t already own one, now might be the perfect time to invest in this handy kitchen essential. Alternatively, covering the pie securely with plastic wrap or aluminum foil will also work effectively to keep it fresh and prevent it from absorbing any odors from the refrigerator.
A Passion for Cream Pies!
If you share my profound love for cream pies and are eager to discover more sensational recipes, you’ve certainly come to the right place. With my Grandmother’s incredible talent for pie baking, you could say I have a genetic predisposition for crafting these delightful desserts. Here are a few more cream pie recipes that are absolute family favorites and sure to become staples in your kitchen:
- Fried Cream Pie
- S’mores Cream Pie
- Strawberry Banana Cream Pie
Each of these pies offers a unique and decadent experience, perfect for any gathering or a special treat for yourself. Happy baking!
How to Make This Dreamy Coconut Banana Cream Pie: A Visual Guide
Follow these simple steps, accompanied by helpful images, to create your own show-stopping Coconut Banana Cream Pie. Each stage is designed for clarity, ensuring a smooth and enjoyable baking process.
Begin by generously buttering your pie plate with a stick of butter. This not only prevents sticking but also adds a rich flavor to your crust.
Melt the remaining butter in a skillet, then add the shredded sweetened coconut. Stir gently to coat.
Continue to cook the coconut over medium heat, stirring constantly, until it turns beautifully golden and toasted. This step is key for flavor!
Press the toasted coconut mixture firmly into your buttered pie plate, creating an even crust. Set it aside to cool.
In a separate bowl, whisk together egg yolks, flour, cornstarch, and salt until smooth. Then, gradually whisk in half and half until fully combined.
Pour this egg mixture into a saucepan containing the simmering half and half and sugar. Cook over medium heat, stirring continuously, until the custard thickens to a rich, creamy consistency.
Voila! Your velvety smooth vanilla custard is now perfectly made and ready for its next stage.
Cover the warm custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until thoroughly chilled.
Once the crust is cooled, arrange an even layer of fresh banana slices across the bottom. A little lemon juice can help prevent browning.
Gently spread the chilled vanilla custard over the banana layer, ensuring a smooth and even distribution.
More Beloved Coconut Recipes We Think You’ll Adore:
If you can’t get enough of coconut’s delightful flavor, you’re in for a treat! We’ve gathered some of our other favorite coconut-infused recipes that are perfect for any occasion. From cakes to cookies and unique dessert twists, there’s a coconut creation here for everyone.
- Coconut Cream Poke Cake with Coconut Whipped Cream Frosting
- Chocolate Oatmeal Coconut Cookies
- Coconut Mug Cake for One
- Coconut Cream Cheese Whipped Cream Frosting
- Traditional Coconut Cream Pie
- Pineapple Coconut Tunnel Cake
- Coconut Muddy Buddies
- Coconut Pudding Poke Cake
- Coconut Macaroons
- Chocolate Macaroon Tunnel Cake
- Jamaican Coconut Sweet Rice
We hope these recipes inspire you to create even more delicious coconut-flavored treats in your kitchen!
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Print Recipe
Coconut Banana Cream Pie
Ingredients
- COCONUT CRUST
- 1 stick butter
- 3 cups sweetened coconut flakes
- PIE FILLING:
- 4 large egg yolks
- ¾ cups granulated sugar divided
- 3 Tablespoons cornstarch
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 3 cups half and half divided
- 2 teaspoons vanilla extract
- 2 ripe bananas sliced
- WHIPPED TOPPING:
- 1 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- Note: I doubled the whipped cream ingredients because I adore whipped cream! Feel free to adjust to your preference.
Instructions
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For the Coconut Crust: Generously butter your pie plate. In a frying pan, melt the stick of butter. Once melted, add the sweetened coconut flakes and toast them over medium heat, stirring constantly to ensure even browning. Aim for a golden, fragrant toast.
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Press the toasted coconut mixture firmly into the buttered pie plate to form an even crust. If desired, reserve a small amount of toasted coconut for garnish later.
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Place the coconut crust in the refrigerator to chill for at least 30 minutes, allowing it to firm up.
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For the Pie Filling: In a small bowl, combine the egg yolks, ¼ cup of sugar, cornstarch, salt, and flour. Whisk well until completely smooth. Gradually add 1 cup of half and half, whisking until fully incorporated and lump-free.
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In a saucepan, combine the remaining 2 cups of half and half and ½ cup of sugar. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent scorching. Once boiling, slowly whisk in the egg mixture. Continue to cook, stirring constantly with a whisk, for approximately one minute, or until the pudding significantly thickens.
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Remove the saucepan from the heat and stir in the vanilla extract until well combined.
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Cover the surface of the warm pudding directly with plastic wrap, pressing it down so no air touches the surface. This prevents a skin from forming as it cools.
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Refrigerate the custard overnight (or for at least 6 hours) until it is thoroughly chilled and set.
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For the Whipped Topping: In a cold bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer, whip until the cream is light, fluffy, and holds stiff peaks. (Optional: Add a splash of vanilla extract for extra flavor.) Keep the whipped cream refrigerated until you are ready to assemble the pie.
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Assemble the Pie: Evenly slice your ripe bananas and arrange them in the chilled coconut pie crust.
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Pour the thoroughly chilled vanilla custard over the banana slices and gently spread it out to cover them completely.
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Top the custard layer with generous dollops of the freshly whipped cream, then spread it evenly across the pie.
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Sprinkle the reserved toasted coconut (or fresh toasted coconut) over the whipped cream for a final flourish and added texture.
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Refrigerate the assembled pie for at least 2 hours before serving to allow all the flavors to meld and the pie to firm up beautifully. Enjoy your tropical delight!
Notes
This recipe is adapted from Jan Can Cook – Lawry’s Coconut Banana Pie, with a few personal tweaks for enhanced flavor and texture.