🥥🍌 Banana Coconut Cream Pie

Here’s a delicious and tropical Banana Coconut Cream Pie recipe — combining creamy coconut custard, fresh banana slices, and a flaky or crumbly crust, topped with whipped cream and toasted coconut. It's a fresh twist on classic banana cream pie!

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🥥🍌 Banana Coconut Cream Pie

🍽 Servings: 8

⏱ Time: 30 min prep + 4 hrs chilling

🧑‍🍳 Difficulty: Medium

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🔹 Ingredients

For the Crust (choose one):

Option A: Traditional Pie Crust

• 1 pre-baked 9-inch pie shell (store-bought or homemade)

Option B: Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/3 cup melted butter

To make graham crust: Mix all ingredients, press into pie dish, and bake at 350°F (175°C) for 8–10 minutes. Cool before filling.

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🔹 Coconut Custard Filling:

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 2 cups whole milk

• 1 cup canned coconut milk (full-fat, well-stirred)

• 4 large egg yolks

• 2 tbsp butter

• 1 tsp vanilla extract

• 1/2 tsp coconut extract (optional but recommended)

• 3/4 cup sweetened shredded coconut

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🔹 Banana Layer:

• 2–3 ripe bananas, sliced (not overripe)

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🔹 Whipped Cream Topping:

• 1 1/2 cups heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

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🔹 Optional Garnish:

• Toasted coconut flakes or shredded coconut

• Banana slices (add just before serving)

• White chocolate curls

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🔹 Instructions

1. Make the Coconut Custard:

1. In a saucepan, whisk together sugar, cornstarch, and salt.

2. Gradually add milk and coconut milk, whisking until smooth.

3. Cook over medium heat, stirring constantly until thickened and bubbling.

4. In a separate bowl, whisk egg yolks. Slowly whisk in some of the hot mixture to temper.

5. Pour tempered yolks back into saucepan. Cook 1–2 more minutes, stirring.

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

7. Let cool to lukewarm (cover with plastic wrap directly on the surface to prevent skin).

2. Assemble the Pie:

1. Layer banana slices on the bottom of your cooled crust.

2. Pour cooled custard over the bananas and smooth the top.

3. Refrigerate for at least 4 hours or until fully set.

3. Make Whipped Cream:

1. Beat cold cream, powdered sugar, and vanilla until soft peaks form.

2. Spread or pipe over the chilled pie.

4. Garnish:

• Top with toasted coconut and banana slices just before serving.

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🔸 Storage:

• Keep pie refrigerated. Best eaten within 2 days (bananas may brown after that).

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Would you like a no-bake version, a dairy-free variation, or a layered parfait-style twist of this pie?