Banana and Coconut Cream Pie with Graham Cracker Crust

Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
¼ tsp ground cinnamon (optional)
Pinch of salt

For the Coconut–Banana Cream Filling

1 cup whole milk
1 cup canned coconut milk (full-fat)
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
¼ tsp salt
2 tbsp unsalted butter
1 tsp pure vanilla extract
½ tsp coconut extract (optional but recommended)
1 cup sweetened shredded coconut, lightly toasted
3–4 ripe bananas, sliced

For the Whipped Cream Topping

1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
¼ cup toasted coconut flakes (for garnish)

Instructions

1. Make the Graham Cracker Crust

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt.
Pour in the melted butter and mix with a fork until all crumbs are evenly coated and the mixture resembles wet sand.
Press the crumbs into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup to compact the crust firmly.
Bake for 8–10 minutes, until lightly golden and fragrant.
Cool completely before adding the filling.

2. Prepare the Coconut–Banana Cream Filling

In a saucepan, whisk together the sugar, cornstarch, and salt.
Slowly whisk in the whole milk and coconut milk until the mixture is smooth.
Cook over medium heat, stirring constantly, until it thickens and begins to bubble.
In a separate bowl, whisk the egg yolks. Temper them by slowly adding ½ cup of the hot milk mixture to the yolks while whisking vigorously.
Pour the warmed yolk mixture back into the saucepan.
Continue cooking for 2–3 minutes, stirring constantly, until thick, glossy, and pudding-like.
Remove from heat and stir in butter, vanilla extract, coconut extract, and toasted shredded coconut.
Let the filling cool about 10 minutes, stirring occasionally to prevent a skin from forming.

3. Assemble the Pie

Layer the bottom of the cooled crust with banana slices—cover the entire base generously.
Pour half of the coconut cream filling over the bananas and smooth it out.
Add another layer of bananas.
Top with the remaining filling, spreading evenly.
Cover the surface with plastic wrap (touching the filling to prevent a skin).
Refrigerate at least 4 hours, preferably overnight, until fully set.

4. Make the Whipped Cream Topping

In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla until medium peaks form.
Spread or pipe the whipped cream over the chilled pie.
Garnish with toasted coconut flakes.

Serving Notes

Keep the pie chilled until ready to serve.
Slice using a sharp knife dipped in warm water for clean edges.
Best enjoyed within 2–3 days while bananas are fresh.

Optional Add-Ons

Dark chocolate shavings on top
Rum-infused whipped cream for a tropical flair
Caramel drizzle over the bananas before adding the filling
Banana liqueur stirred into the filling for more banana flavor

OTHER RECIPES

Ingredients
Graham Cracker Crust:

1/2 cup unsalted butter, melted, plus more for greasing
1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt

Banana and Coconut Cream Pie:

2/3 cups granulated sugar
1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish

Directions

Watch how to make this recipe.

For the crust:

Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.

For the pie:

Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

VIDEO:

COCONUT CREAM PIE RECIPE

Banana and Coconut Cream Pie with Graham Cracker Crust