Go Back
–+ servings
Coconut and Banana Cream Pie

Coconut Banana Cream Pie (Traditional Recipe)

5 from 1 vote
A traditional, decadent Coconut Banana Cream Pie featuring a thick, stable coconut pastry cream, fresh banana layers, and a whipped cream finish.
Print Recipe Pin Recipe Remove Ads
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Pastry Cream
  • 480 g Whole Milk
  • 100 g Granulated Sugar
  • 4 Large Egg Yolks
  • 32 g Cornstarch
  • 28 g Unsalted Butter (melted)
  • 2 g Salt
  • 5 g Vanilla Extract
  • 80 g Sweetened Shredded Coconut
Assembly
  • 1 9-inch baked pie crust (cooled)
  • 2-3 Ripe Bananas, sliced
Whipped Cream Topping
  • 240 g Heavy Cream, chilled
  • 15 g Powdered Sugar
  • 40 g Toasted Shredded Coconut

Equipment

Saucepan
Saucepan
Whisk
Whisk
Mixing Bowl
Mixing Bowl
Digital Scale
Digital Scale
Silicone Spatula
Silicone Spatula

Method
 

  1. In a medium saucepan over medium heat, warm the milk until it is steaming.
  2. Whisk egg yolks, sugar, salt, and cornstarch in a heat-proof bowl until smooth.
  3. Temper the egg mixture by slowly whisking in half of the warm milk.
  4. Return the mixture to the saucepan over medium-low heat and whisk until it thickens and bubbles.
  5. Remove from heat, stir in melted butter, vanilla, and shredded coconut.
  6. Cover with plastic wrap touching the surface and chill in the refrigerator until set.
  7. Assemble by layering bananas in the crust, topping with custard, and adding whipped cream.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 6gFat: 28g

Notes

Tip: Ensure you boil the custard for a full minute to activate the cornstarch.

Tried this recipe?

Mention or tag @bakedlean!