COCONUT CREAM PIE RECIPE: Coconut Banana Cream Pie

Coconut Banana Cream Pie

This Coconut Banana Cream Pie is the ultimate fusion of two dessert classics—banana cream pie and coconut cream pie—brought together in one luxuriously smooth, tropical masterpiece. Layers of ripe bananas, velvety coconut custard, and cloud-like whipped cream rest in a crisp baked crust for a dessert that’s comforting, elegant, and completely irresistible.

Perfect for holidays, dinner parties, or anytime you crave a nostalgic dessert with a tropical twist.

⭐ Why This Coconut Banana Cream Pie Is Special

Two classics in one: banana cream + coconut cream
Ultra-smooth coconut custard made from scratch
Fresh banana layers for natural sweetness and texture
Make-ahead friendly and guaranteed crowd-pleaser

🧾 Ingredients

Crust

1 (9-inch) pie crust, blind-baked and fully cooled
(Traditional pastry or graham cracker crust both work beautifully)

Banana Layer

2–3 ripe bananas, sliced
1 tsp fresh lemon juice (prevents browning)

Coconut Cream Filling

1 cup full-fat coconut milk
1 cup whole milk
½ cup coconut cream
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1½ tsp vanilla extract
1 cup sweetened shredded coconut

Whipped Cream Topping

1½ cups cold heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract

Garnish (Optional)

Toasted coconut flakes
Banana chips or white chocolate curls

👩‍🍳 How to Make Coconut Banana Cream Pie

1. Prepare the Banana Layer

Toss banana slices gently with lemon juice.

Arrange evenly over the bottom of the cooled pie crust. Set aside.

2. Make the Coconut Custard

In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in coconut milk, whole milk, and coconut cream until smooth.

Cook over medium heat, whisking constantly, until thickened and bubbling (about 6–8 minutes).

3. Temper the Egg Yolks

Whisk egg yolks in a bowl. Slowly whisk in about ½ cup of the hot custard mixture.

Return everything to the saucepan and cook for 2 more minutes, whisking constantly, until thick, glossy, and spoon-coating.

Remove from heat. Stir in butter, vanilla, and shredded coconut.

4. Assemble the Pie

Carefully pour the hot coconut custard over the banana layer, smoothing the top.

Press plastic wrap directly onto the custard surface and refrigerate for at least 4 hours, preferably overnight.

5. Whip & Finish

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread or pipe generously over the chilled pie. Garnish as desired.

🔥 Pro Tips for Perfect Results

Use ripe but firm bananas for best flavor and structure
Lemon juice prevents browning without affecting taste
Chill thoroughly before slicing for clean layers
Toast coconut garnish for extra aroma and crunch

🧊 Storage & Make-Ahead

Refrigerator: Store covered for up to 2–3 days
Make-Ahead: Prepare pie (without whipped cream) up to 24 hours ahead
Freezing: Not recommended—custard and bananas don’t thaw well

🍰 Flavor Variations

Chocolate Coconut Banana Pie: Add a thin chocolate layer in the crust
Caramel Banana Coconut: Drizzle caramel over banana layer
Rum-Kissed Coconut Banana: Add 1 tbsp dark rum to the custard

❓ Frequently Asked Questions

Will the bananas turn brown?
Lightly coating them with lemon juice and sealing under warm custard keeps them fresh and pale.

Can I use banana extract?
Fresh bananas provide the best flavor and texture—extract isn’t recommended.

Can I make this dairy-free?
Yes—use all coconut milk and coconut whipped topping.

🌴 Final Thoughts

This Coconut Banana Cream Pie delivers the best of both worlds—classic comfort and tropical indulgence. With its creamy coconut custard, sweet banana layer, and fluffy whipped topping, it’s a dessert that feels nostalgic, luxurious, and totally unforgettable.

OTHER RECIPES

INGREDIENTS

1 all butter pie crust from a pack of two or a homemade crust
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs lightly beaten
3 tablespoons unsalted butter
2 teaspoons vanilla
3 teaspoons coconut extract divided
3 cups shredded sweetened coconut divided
2 medium bananas sliced
1 1/2 cups cold heavy whipping cream
3 tablespoons powdered sugar

INSTRUCTIONS

Bake crust according to package or recipe directions for one crust pudding pie. Let cool.

Place the sugar, salt, cornstarch, and milk in a medium saucepan.

Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.

Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs.

Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.

Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.

Stir in 2 cups coconut.

Cover and chill for at least 30 minutes up to overnight.

To assemble the pie: place a thin layer of pudding on the bottom of the crust.

Place sliced bananas in a single layer and then top with remaining pudding.

Cover pie and chill for at least 2 hours or overnight.

Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat.

Stir continuously until the coconut browns.

Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!

Before serving, make the whipped cream.

Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing.

Beat until stiff peaks form.

Top pie with whipped cream and toasted coconut. Serve within 2 days.

Cool. Enjoy the Coconut Banana Cream Pie recipes !!!

Coconut Banana Cream Pie Video :

COCONUT CREAM PIE RECIPE

Coconut Banana Cream Pie