Coconut Banana Cream Pie

Rich, creamy, and utterly decadent, this Coconut Banana Cream Pie is a tropical twist on the classic dessert. With a crunchy coconut crust, caramelized bananas, and a silky smooth filling, this pie is sure to satisfy your sweet tooth and transport you to a tropical paradise.

Ready Time

1 hrs 25 mins

Yields

5 servings

Ingredients

For the Crust:
1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar
1/4 cup unsweetened shredded coconut
1/2 cup unsalted butter, chilled and cut into small pieces
1/4 cup ice-cold water
For the Filling:
3 large ripe bananas, sliced
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/4 cup unsweetened shredded coconut
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted
1/2 cup sweetened condensed milk
2 large egg yolks
1/2 teaspoon coconut extract
For the Whipped Cream:
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract

Instructions

Start by making the crust. In a large bowl, whisk together the flour, confectioners’ sugar, and unsweetened shredded coconut.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for an additional 5-7 minutes, until the crust is lightly golden.

Let it cool completely. In a large bowl, whisk together the heavy cream, granulated sugar, unsweetened shredded coconut, and kosher salt until stiff peaks form.

Set aside.

In a separate bowl, whisk together the melted butter, sweetened condensed milk, egg yolks, and coconut extract until smooth. In a large skillet, cook the sliced bananas over medium heat, stirring occasionally, until they’re caramelized and tender, about 5-7 minutes.

Set aside.

In a large bowl, whisk together the heavy cream mixture, banana mixture, and melted butter mixture until smooth. Pour the filling into the cooled pie crust and smooth the top.

Refrigerate for at least 2 hours or overnight.

Just before serving, prepare the whipped cream. In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

Top the pie with the whipped cream and serve chilled, sliced into 5 pieces.

Notes

Make sure to chill your butter for the crust, as it will help the pastry come together smoothly. Don’t overmix the dough, or it will become tough.

When rolling out the dough, lightly flour your surface to prevent sticking.

Use pie weights or dried beans to prevent the crust from bubbling up while baking. If you don’t have these, you can use rice or coffee beans as a substitute.

Rotate the pie crust halfway through baking to ensure even browning.

For the filling, don’t over-whisk the heavy cream, or it will become too stiff. When caramelizing the bananas, stir occasionally to prevent burning.

To ensure the whipped cream holds its shape, chill your bowl and beaters in the refrigerator for about 10 minutes before whipping.