Banana Coconut Cream Pie with Vanilla Wafer Coconut Crust
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Banana Coconut Cream Pie with Vanilla Wafer Coconut Crust
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This Banana Coconut Cream Pie is the best ever banana pie and coconut cream pie mashed together to create the ultimate pie! Layers of decadent, coconut infused custard sandwiching freshly sliced bananas, topped with fluffy COCONUT Whipped Cream all nestled in an easy, buttery, Vanilla Wafer Coconut Crust! And the best part is, this Banana Coconut Cream Pie recipe isn’t any more difficult than making either pie and now you don’t have to choose between your two favorites on Thanksgiving, Easter or ever!
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Ingredients
Vanilla Wafer Coconut Crust
- 45 vanilla wafers (I use Nilla Wafers)
- 1 cup coconut sweetened shredded
- 2 tablespoons sugar
- 6 tablespoons butter melted
Banana Coconut Cream Pie Filling
- 1 oz. coconut milk I like Chakoah, full fat, canned
- 1 cup half and half
- 1 cup coconut divided, sweetened shredded
- 2/3 cup granulated sugar divided
- 1/4 teaspoon salt
- 5 egg yolk
- 1/4 cup cornstarch
- 2 tablespoons butter cut into 4 pieces
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 3 banana large, sliced
Coconut Whipped Cream
- 1 1/2 cups heavy cream chilled
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Instructions
Vanilla Wafer Coconut Crust
- Preheat oven to 350 degrees F.
- Add vanilla wafers to food processor and pulse into fine crumbs. Add coconut, sugar and butter and pulse to combine.
- Press crumbs evenly onto the bottom and up the sides of an ungreased 9-inch pie pan.
- Bake at 350 degrees F for 10-12 minutes or until golden brown. Cool before making filling.
Banana Coconut Cream Pie Filling
- Preheat oven to 350 degrees F.
- Add 1 cup coconut to food processor and pulse into small pieces. Add to a baking sheet and toast for 5-7 minutes, stirring occasionally, until golden. Remove 1/4 cup for garnish and the rest will be for filling.
- Add coconut milk, half and half, toasted coconut (from previous step minus garnish), 1/3 cup sugar and salt to a medium saucepan and bring to gentle simmer for 3 minutes, stirring occasionally. Turn heat to low.
- In a separate medium bowl, whisk egg yolks then whisk in 1/3 cup sugar and cornstarch until well combined (it will be thick). Gradually ladle one spoonful of coconut milk mixture into yolk mixture and whisk until smooth. Whisk in one additional ladleful of coconut milk mixture until smooth, then slowly pour mixture back into saucepan, whisking constantly.
- Bring mixture to a gentle simmer over medium-low heat, whisking constantly until thickened to the consistency of thick pudding. Remove from heat and whisk in butter, vanilla and coconut extract.
- Let cool 10-15 minutes until lukewarm then pour half of the filling into cool pie shell. Smooth, then layer evenly with bananas, then top with remaining filling.
- Cover with plastic wrap pressed directly against the the top so that it doesn’t get a film on top. Refrigerate 4-12 hours.*
Coconut Whipped Cream:
- When ready to serve, prepare Coconut Whipped Cream by beating heavy cream and sugar, at medium high speed until soft peaks form. Add vanilla extract and coconut extract and beat to barely stiff peaks.
- Spread whipped cream over chilled filling. Sprinkle with reserved toasted coconut and garnish with bananas for decoration if desired.
Make Ahead
- *The pie crust can be prepared 2 days ahead of time and covered with foil and stored at room temperature. *The coconut for the filling/garnish can be toasted ahead of time and kept in an airtight bag for weeks. *DO NOT prepare the filling and store separate from bananas. *I do not recommend freezing this pie.
Notes
- *The bananas look the best if the pie is served the same day.
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