Coconut Banana Cream Pie
User Reviews
5
Coconut Banana Cream Pie
Description
This Coconut Banana Cream Pie begins with a pie crust made by toasting sweetened coconut flakes in melted butter until golden and pressing them into a pie pan to chill and set. The custard filling is prepared by whisking egg yolks with sugar, cornstarch, salt, and flour, then tempering with half and half before cooking into a thick, bubbly pudding. The custard is flavored with vanilla, coconut flakes, and optionally yellow food coloring and cooled with plastic wrap placed directly on its surface to prevent a skin from forming.
Ripe but firm banana slices are layered into the chilled crust, then topped with the creamy coconut custard. The pie finishes with a whipped cream topping sweetened with powdered sugar and vanilla, sprinkled with toasted coconut flakes for crunch and intensity.
The result is a layered dessert with a crunchy crust, smooth, rich coconut custard, soft banana slices, and airy whipped cream. It provides a refreshingly tropical flavor suitable as a cool dessert after a meal or for special occasions.
Ingredients
Pie Crust
- ½ cup butter
- 3 cups sweetened coconut flakes
Pie Filling
- 4 egg yolk
- ¾ cup granulated sugar divided
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 3 cups half and half divided
- yellow food coloring optional
- 2 teaspoons vanilla
- 1 ½ cup sweetened coconut flakes
- 2 banana firm but ripe, peeled and cut Into ½" thick slices
Topping
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup sweetened coconut flakes toasted and cooled
Instructions
Crust
- Spray a 9 inch pie plate with nonstick cooking spray & set aside.
- In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into prepared pie plate. Chill 30 minutes.
Filling
- In a small bowl, whisk together the egg yolks, ¼ cup granulated sugar, cornstarch, salt, and flour. Slowly whisk in 1 cup of half and half.
- In a medium saucepan, combine the remaining half & half and ½ cup sugar and bring just to a boil medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick & bubbly.
- Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 ½ cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.
Topping
- Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
Assembly
- Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape it into a decorative mound. Sprinkle The top evenly with ½ cup toasted coconut and serve immediately
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 833 kcal
% Daily Value*
| Calories | 833 | 42% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 61g | 94% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 243mg | 81% |
| Sodium | 390mg | 16% |
| Potassium | 469mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 45g | 90% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 156mg | 16% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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