Coconut Banana Cream Pie

This delicious coconut banana cream pie is the perfect summer dessert! It’s light and refreshing, with just the right amount of sweetness. The flaky crust and creamy filling are simply irresistible. I guarantee that your family and friends will love it!

Ingredients

• Ingredients:
• •12 graham crackers
• •6 tablespoons unsalted butter
• •3 tablespoons sugar
• •Pinch of kosher salt
• •1/3 cup sugar
• •3 egg yolks
• •3 tablespoons cornstarch
• •1 1/4 cup whole milk
• •1 1/4 cup coconut milk
• •1 teaspoon vanilla extract •1 1/2 cups shredded coconut, plus additional for topping •2 medium ripe bananas sliced into rounds •2 cups heavy whipping cream •3 tablespoons powdered sugar

Instructions

1. Heat oven to 350°F.

2. Make graham cracker crust: Break crackers into food processor and process until sandy.

3. Mix in butter, sugar, and salt until wet sand texture forms.

4. Press mixture into bottom and sides of 9-inch pie plate to form crust.

5. Bake for 10-12 minutes or until darker brown color and fragrant smell appear.

6. Remove from oven to cool completely before adding filling mixture.*

7 . Combine sugar, egg yolks, cornstarch in medium saucepan and whisk off the heat until light yellow color appears & they have gained some volume..

8 . Add milks and salt while whisking constantly over medium heat until thickened (approx 15-20 mins). If it seems to be taking a while, nudge the heat up a bit! The whisk should momentarily leave trails on surface before disappearing when it’s done..

9 . Stir in vanilla extract & shredded coconut then transfer this mixture into the cooled Graham Cracker crust from earlier*. Now would also be the time to slice bananas if using fresh ones! Adding those now.. .. Layer them on top of cream mixture then cover with

Nutrition Facts

• Servings: 8 | Serving size: 1 slice
• Calories: 400
• Fat: 17 g
• Saturated fat: 11 g
• Unsaturated fat: 0.5 g
• Trans fat: 0 g
• Carbohydrates: 57 g (includes 30g of sugar)
• Fiber: 3.5 g (Subtract this from total carbs to get net carbs)
• Sugars : 30g (This is already included in the carbohydrate count above, this is just to specify how much sugar is in each serving). Protein 5g

FAQs

Should you refrigerate a coconut cream pie?

Coconut cream pies are made with milk and cream, so they need to be refrigerated. Be sure to cover the pie so it doesn’t dry out.

What is the difference between cream pie and Buko pie?

Buko pie is a Filipino dessert that is similar to an American coconut cream pie, but without the cream in the filling or the meringue topping. The custard filling is made with coconut milk and eggs, and the pie crust is usually made from flour, sugar, butter, and shredded coconut.

The difference between buko pie and cream pie lies in the ingredients used to make them. While both pies use some form of dairy (usually milk or cream), buko pie uses coconut milk instead of cow’s milk or cream. This gives thepie a richer flavor and a thicker consistency. In addition, buko pies often do not have a meringue topping, as this is not traditional in Filipino cuisine.

What is the difference between coconut custard pie and coconut cream pie?

If you’re a fan of coconut-flavored desserts, you might be wondering what the difference is between coconut custard pie and coconut cream pie. Both pies are delicious, but they actually have quite different textures and flavors.

Coconut custard pie is made with an egg and milk/cream custard that sets up and thickens in the oven. The custard filling is smooth and creamy, with a subtle sweetness from the coconut milk. The crust is usually either a traditional pastry crust or a graham cracker crust.

Coconut cream pie, on the other hand, has a filling that contains no eggs. Instead, it’s made with sweetened condensed milk, heavy cream, and shredded Coconut Custard Pie has a baked filling making it more like pudding while Coconut Cream Pie does not giving it more of an icebox dessert texture once set. This type ofpie is also often topped with whipped cream or meringue for extra sweetness and richness. The pastry crust for this pie is typically made using flour, sugar, butter, and shredded coconut.

So if you’re looking for a rich and creamy dessert with hints of coconut flavor, go for the custard pie.

How do you keep a coconut cream pie from getting watery?

A coconut cream pie can get watery for a few different reasons. One reason is if the filling isn’t cooked long enough, or if the ingredients aren’t well-incorporated. This can happen if you don’t use enough cornstarch to thicken the filling. Another reason a coconut cream pie might get watery is if you add the filling to the crust while it’s still hot. The heat from the crust will cause the filling to start to melt and become runny. To prevent this, make sure to let the baked pie crust cool completely before adding the coconut cream filling. Finally, it’s important to beat the heavy cream with sugar until stiff peaks form. If you don’t do this, thecream will collapse when added to the rest ofthe ingredients and your pie won’t be as firm and fluffy.