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If you love this pie recipe, make sure you pin it to your favorite pinterest board before you go! You’ll be grateful when you are looking for it later.
Not Clowning Around Coconut Banana Cream Pie
When I think of coconut banana cream pie I usually just get a flashing image of a clown smashing someone in the face with one. Not sure why, but I have always associated clowns with any sort of cream pies.
While popping a pie in someone’s face works for clowning around, I am not clowning around about banana cream pie. I take my pie very seriously. Afterall, I have a family history to live up to when it comes to pie baking.
Every time I make a coconut banana cream pie I pretty much hang on a steep ledge… Will it measure up? Would Grandma be proud and feel like she passed on traditions near and dear?
When I see the smiles of anyone who tries my coconut banana cream pie then relief comes sweet as pie! Then I feel like I’m on top of a mountain!
Going Bananas And Coconuts
Sure, banana cream pie is great. Coconut cream pie no less amazing. But put bananas and coconuts together… They are A-M-A-Z-I-N-G!
The combination of bananas and coconuts feels like a vacation to a tropical island… as in your own private island. The one with white sandy beaches and plenty of banana and coconut trees. And a smiling cabana boy to bring the pie and daiquiris as needed.
Bananas and coconuts are like two friends that know each other so well and love to bring out the best in the other. Together in banana coconut cream pie, you can’t tell where the banana side or the coconut side of delicious starts or ends.
Coconut Banana Cream Pie Tips
Keep some things in mind for making great coconut banana cream pies or any cream pies in general. It’s the little things that can make a huge difference!
Make sure to cool your cream filling before putting it in you crust. If you pour it in while it is hot then it doesn’t make the crust and fluffy, flaky, and delicious. The reason for this is simple but easy to forget.
The cool filling allows the fats to melt into the crust when it cooks. If you pour in super hot cream pie filling, then it cooks the layer of crust too fast. Buy doing that, you actually risk burning the crust when you bake the pie!
Pre-bake the crust to get it mostly cooked, then let it cool with the filling, then add the filling and finish off in the oven. This helps make sure you get that perfect crust to carry that delicious cream filling.
Keep the bananas from turning brown by wiping them with some lemon juice. Don’t over do it. A little goes a long way and it does add just a hint of citrus. The hint is fine. You don’t need to call this coconut banana lemon cream pie.
Save that for another day.
How Long Can I Keep It?
Your coconut banana cream pie will survive in the fridge for about 4 days. I doubt it will make it that far. These pies tend to go down faster than an Olympic bobsled team on its way to taking the Gold.
The way to keep it best is in a pie container with a lid. If you don’t have a couple, then time to think about getting one. If you don’t have that then covered with plastic wrap or aluminum foil still works.
I Love Cream Pies!
If you are looking for a couple other great cream pie recipes, then you have come to the right place. My Grandmother did pie for a living. I have a genetic predisposition to pie.
How to make this Coconut Banana Cream Pie
Open a stick of butter and butter your pie plate.
Melt the butter in a skillet and add in shredded sweetened coconut.
Cook until it’s toasted.
Press into your pie plate and set aside.
Mix eggs, flour, cornstarch, and salt together, then whisk in half and half.
Add this mixture to half and half sugar mixture on the stove. Heat until thickened.
Your custard is made!
Cover with plastic wrap and refrigerate.
Fill coconut crust with banana slices.
Spread custard over the top.
Other Coconut Recipes we Love:
- 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
- COCONUT CRUST
- 1 stick butter
- 3 cups sweetened coconut flakes
- PIE FILLING:
- 4 egg yolks
- 3/4 cups sugar, divided
- 3 Tablespoons cornstarch
- 1/4 teaspoons salt
- 1/4 cup flour
- 3 cups half and half, divided
- 2 teaspoons vanilla extract
- 2 bananas
- WHIPPED TOPPING:
- 1 cup whipping cream
- 1 Tablespoon powdered sugar
- (I doubled this, because I LOVE whipped cream!)
- To make the crust, butter your pie plate generously. Melt the stick of butter in a frying pan, when melted, add coconut, and toast over medium heat. Stir constantly browning evenly on all sides.
- Press the coconut into the buttered pie plate to make a crust. I reserved a little for the topping.
- Refrigerate for 30 minutes.
- Combine the egg yolks, 1/4 cup sugar, cornstarch, salt and flour in a small bowl. Gradually add 1 cup of half and half, and combine.
- In a saucepan, over medium heat, combine the 2 remaining cups of half and half and 1/2 cup sugar, bring to a boil, stirring so it doesn’t scald. When it comes to a boil, add egg mixture and stir with a whisk, cook until pudding thickens, will only take about a minute.
- Remove from heat, stir in vanilla.
- Cover with plastic wrap, laying the wrap over the top of the pudding so skin doesn’t develop as it cools.
- Cool in the fridge overnight.
- Combine whipping cream and powdered sugar and whip with electric mixer until fluffy and dense. I added a splash of vanilla to mine, too. Keep in the fridge until you’re ready to assemble the pie.
- Slice bananas into pie crust.
- Pour pudding over the bananas and spread out.
- Top with dollops of whipped cream, spread to cover.
- Top with reserved toasted coconut.
- Refrigerate for 2 hours before eating.
Cover the pie crust with plastic wrap and store in the fridge while the custard sets.
Adapted from Jan Can Cook - Lawry’s Coconut Banana Pie
Amount Per Serving: Calories: 563Total Fat: 38gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 150mgSodium: 302mgCarbohydrates: 52gFiber: 4gSugar: 37gProtein: 6g