Coconut banana cream pie has a thick custard base, packed with the tropical taste of coconut and roasted bananas! Enjoy it all year long and it’s sure to always be a huge hit!
You’re going to love this banana coconut pie! It’s such a wonderful blend of tropical flavors in every slice and always a winning dessert when served up to guests or at parties. Made with ripe bananas, toasted coconut, and a homemade whipped cream on top, every slice is heavenly and light.
This homemade coconut banana cream pie tastes so light and delicate, it is the best way to end any summer meal.
Developing the BEST Banana Cream Pie Recipe
This coconut banana cream pie has truly been a labor of love. For my first attempt at this banana cream pie, I roasted 5 bananas. This yielded a filling that was bursting with banana flavor, but after mixing the bananas into the custard, the filling was left looking gray and dull. The color looked more like cement than pie, to tell the truth. If the pie doesn’t LOOK good, then who cares about the flavor, right?
I reworked the recipe and made another attempt. This time, I only used three bananas and I layered them in the pie instead of mixing them into the filling. The color was perfect and the filling still tasted delicious but my crust totally fell apart. My pie pieces came out looking more like a cobbler than pie. Once again, I was left with an ugly-looking pie.
I reworked the recipe yet again and finally came up with THE perfect coconut banana cream pie. The custard was thick and rich with lots of coconut flavor, the roasted bananas were soft and sweet, the crust came out perfect and intact, and the homemade whipped cream was light and fluffy. Each component worked like it should and together they made something amazing. I suppose the third time really is the charm. And now let me share what I learned with you!
Ingredients you’ll need for Coconut Banana Cream Pie:
For the crust, you will need:
- Graham cracker crumbs
- Granulated sugar
- Toasted coconut
For the filling, you will need:
- Granulated sugar
- Heavy cream
- Whole milk
- Vanilla extract
- Coconut extract
- Shredded coconut
For the topping, you will need:
- Heavy cream
- Granulated sugar
- Vanilla extract
For the exact amounts needed, please see the recipe card below.
How to Make Coconut Banana Cream Pie
- Prepare the crust by combining the graham cracker crumbs and toasted coconut in a bowl.
- Add in the melted butter and stir until the graham cracker crumbs have moistened.
- Press the crust into a pie plate and place it into the freezer for 1 hour.
- When ready, bake in the oven at 375 degrees F for 10 minutes before removing and allowing to cool.
- Roast your unpeeled bananas by reducing the oven heat to 350 degrees F and arranging the bananas on a foil-lined baking sheet.
- Roast in the oven for 20 minutes or until soft.
- Allow cooling so that they are easier to handle.
- Prepare the custard by combining the sugar, cornstarch, heavy cream, and milk in a saucepan over medium heat.
- Whisk in the eggs and continue to cook until the mixture has thickened while stirring frequently.
- When the mixture resembled pudding, remove it from the heat and stir in the vanilla, coconut extract, and butter.
- Slice your bananas and place half of the slices onto the bottom of the crust.
- Sprinkle with 1/4 cup of coconut and then top with half of the custard mixture.
- Top with the remaining banana slices and coconut followed by the remaining custard.
- Place the pie into the fridge for 24 hours.
- For the whipped cream, whisk heavy cream and sugar together in a bowl at high speed and then add in the vanilla.
- Continue to beat until stiff peaks form.
- When ready to serve, top the pie with whipped cream and sprinkle with some toasted coconut.
- Slice and serve. Enjoy!
This graham cracker crust is one of the easiest crusts to make. I use a combination of graham cracker crumbs, sugar, toasted coconut, and melted butter. I love the crunchy and nutty taste the toasted coconut brings to the crust. If desired, you can leave it out, but I highly recommend you try it because it adds that little something extra that really helps to unify all of the flavors in this pie. It takes a banana cream pie with graham cracker crust recipe and truly makes it spectacular.
After assembling the crust and arranging it on the pie plate, place it into the freezer for at least one hour. This extra step will help to ensure that the crust will stay together after you slice into your pie.
I love roasting fruits like my roasted banana smoothie and my roasted blueberry tart because the roasting truly makes the flavors a more memorable experience. To roast your bananas, place them, unpeeled onto a baking sheet and place them into the oven at 350 degrees F oven for 20 minutes.
I love the combination of heavy cream and whole milk in the custard because it helps to create a rich, thick, pudding-like consistency that works perfectly for this type of pie. When you slice your pie, the pieces should be able to stand on their own from a perfectly set custard, not ooze around onto the plate.
After assembling the pie, let it chill in the fridge for at least 24 hours before topping with whipped cream. This will give your custard enough time to set up properly.
When you make your whipped cream, start with very cold ingredients and very cold equipment. This will allow the cream to be set up properly and very quickly. I recommend sticking the beaters for the electric mixer and the bowl in the freezer for at least an hour before using.
How do I toast the coconut for this banana coconut pie recipe?
To toast the coconut, spread the coconut out into an even layer on a baking sheet and place it into the oven for about 15 minutes at 325 degrees F. Make sure to stir every 3-5 minutes and keep a close eye on it as coconut can burn really easily. You want a nice golden brown color.
Why should I roast my bananas for pie?
Roasting the bananas (or any fruit) helps to really intensify the flavor and sweeten the fruit. The bananas will become soft and caramelized. This is optional and you do not have to roast your bananas as firm-ripe ones will work just fine in this recipe. That said, I do recommend trying this recipe with roasted bananas to help deepen the flavor in your this banana coconut cream pie recipe.
How long is easy banana coconut cream pie good for?
You can keep this pie well covered and in the fridge for up to 4 or 5 days. Note that as it ages there may be some wetness or “sweat” forming on the custard of the pie. This is usually due to the high moisture content and condensation. It’s perfectly safe to eat but it can cause the pie filling to loosen so eating the pie within 3 days is best for getting the best texture and tasty results.
Check out these similar “cream pie” recipes that are sure to be a huge hit!
- Mile High Pumpkin Cream Pie
- S’mores Oatmeal Cream Pies
- Gingerbread Oatmeal Cream Pies
- Mini Nutella No Bake Pies with Pumpkin Whipped Cream
- Mocha Coffee Ice Cream Pie
- Chocolate Chip Cookie Ice Cream Pie
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 cup toasted coconut
- 1/2 cup butter, melted
For the filling
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 cups heavy cream
- 1 cup whole milk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract
- 2 tablespoons butter
- 3 bananas
- 1/4 cup shredded coconut
For the topping
- 2 cups heavy cream
- 4 tablespoons sugar
- 1/2 teaspoon vanilla
- To prepare the crust, combine graham cracker crumbs and toasted coconut in a bowl. Add melted butter and stir until graham crackers crumbs have moistened. Press crust into a pie plate and place in the freezer for one hour. When ready, bake in a 375 degree oven for 10 minutes. Remove and let cool.
- To roast the bananas, reduce oven temperature to 350 degrees. Arrange bananas on a foil lined baking sheet. Roast in the oven for 20 minutes or until soft. Remove and let the bananas cool until they are easy to handle.
- Meanwhile, prepare the custard. Combine sugar, cornstarch, heavy cream and milk in a saucepan over medium heat. Whisk in eggs. Continue to cook until mixture begins to thicken, stirring frequently. When mixture resembles pudding, remove from heat and stir in vanilla, coconut exact and butter.
- Slice bananas and place half of the banana slices on the crust. Sprinkle 1/4 cup coconut over the bananas and top with half of the custard. Top with remaining banana slices and coconut, followed by remaining custard. Place pie in the refrigerator for 24 hours.
- For the whipped cream, whisk heavy cream and sugar together in a chilled bowl on a high speed. Add vanilla and continue to whisk until cream is thick and stiff peaks form.
- When ready to serve, top pie with whipped cream and sprinkle with toasted coconut.
Amount Per Serving Calories 551Total Fat 42gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 148mgSodium 177mgCarbohydrates 41gFiber 2gSugar 29gProtein 5g