Black Bottom Banana Coconut Cream Pie
User Reviews
4.9
Black Bottom Banana Coconut Cream Pie
Description
This Black Bottom Banana Coconut Cream Pie starts with a crust made from graham cracker crumbs, toasted shredded coconut, brown sugar, and melted butter pressed into a pie plate and baked until lightly golden. A smooth chocolate ganache made from melted chocolate chips and heated cream forms the pie's firm bottom layer. The main pudding filling combines canned coconut milk, heavy cream or half and half, egg yolks, sugar, cornstarch, butter, vanilla, and coconut extracts, cooked to a thickened custard consistency. Sliced bananas are integrated into the filling to add fresh fruit flavor and texture.
The pudding is poured over the cooled ganache crust, then topped with whipped heavy cream sweetened with powdered sugar and flavored with vanilla, and finished with more toasted shredded coconut. The pie balances the tropical flavors of coconut and banana with chocolate richness and a creamy texture, while the crust adds a slightly crunchy base.
Components of the pie can be prepared ahead and refrigerated. Assembly should be done close to serving time to prevent banana browning. The ganache layer firms in the refrigerator but can be slightly warmed for spreading. This pie combines multiple textures and flavors, creating a dessert that highlights coconut and banana layered with chocolate.
Ingredients
Coconut Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs about 11 rectangle graham crackers
- ½ cup coconut toasted, shredded, see note
- 1 tablespoon brown sugar
- ½ cup butter salted, melted
Chocolate Ganache:
- ½ cup semisweet chocolate chips or bittersweet chocolate chips
- ½ cup heavy cream
Pudding Filling:
- 1 (13-ounce) (13-ounce) can coconut milk
- 1 ½ cups heavy cream or half and half
- 3 egg large yolks
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- Pinch salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2-3 medium banana peeled and sliced 1/4-inch thick
Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- ½ cup coconut toasted, shredded, see note
Instructions
- For the crust, preheat the oven to 350 degrees F. Combine all the crust ingredients together until evenly moistened. Press into the bottom and sides of a 9-inch pie plate. Bake for 8-9 minutes until very lightly golden. Remove from the oven and let cool completely.
- For the ganache, heat the cream to a simmer in the microwave or on the stovetop. Add the chocolate chips. Let sit for 3-5 minutes until the chocolate chips are melted. Stir until glossy and smooth. Spread evenly over the bottom of the cooled crust. Refrigerate until ready to assemble the rest of the pie.
- For the pudding, in a medium saucepan, add the coconut milk, cream (or half and half), egg yolks, sugar, cornstarch and salt and whisk to combine. Bring the mixture to a simmer over medium heat, whisking or stirring constantly. Cook until large bubbles pop at the surface the mixture has thickened.
- Immediately remove from the heat and stir in the butter, vanilla and coconut extracts. Note: if the pudding separates or looks curdled at this point, whisk it vigorously for a minute or two until it comes back together (it will; I promise). Strain through a fine mesh strainer (optional, but helps get rid of small lumps). Press plastic wrap directly on the surface of the pudding and refrigerate until no longer warm, 1-2 hours.
- To assemble, place banana slices in a single layer over the ganache. Spread half of the pudding over the bananas, spreading all the way to the edges to cover the bananas completely (so they don't brown). Top the pudding with another layer of sliced bananas and then spread the remaining pudding over the top, spreading all the way to the edges.
- Refrigerate the pie until chilled, 1-2 hours.
- For the topping, whip the cream, powdered sugar and vanilla together until thick and creamy (I use my blender; you can use an electric handheld or stand mixer). Spread whipped cream over pie and top with toasted coconut. At this point, the pie can be served immediately or refrigerated for another 1-2 hours (much longer and the whipped cream may get a little weepy and put off liquid).
Notes
- Toast shredded coconut in the microwave for easy toasting; sweetened or unsweetened coconut can be used depending on sweetness preference.
- Use canned full-fat coconut milk for more prominent coconut flavor; carton coconut milk is not recommended.
- The crust can omit brown sugar if using sweetened coconut for a less sweet base.
- Pie components can be made several days in advance; assemble shortly before serving to prevent banana browning.
- Ganache will harden in the fridge; warm gently to spread if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 582kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 131mg | 44% |
| Sodium | 194mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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