Coconut Banana Cream Pie Recipe

The first recipe for Banana Cream Pie appeared in 1901 out of Chicago, IL, and was published in the Women’s Exchange Cook Book. Retro desserts are gaining in popularity. You're going to love this Coconut Banana Cream Pie recipe.

Coconut Banana Cream Pie Recipe

Crust Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup each cocoa powder and granulated sugar
• 1/4 cup sweetened flaked coconut
• 1/2 tsp salt
• 3/4 cup cubed Salted Butter
• 1 egg yolk

Crust Directions

1. Pulse flour with cocoa, sugar, coconut, and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (30 mL) ice water; pulse into flour mixture until it clumps together.
2. Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.

Coconut Banana Cream Pie Filling Ingredients

• 2 1/2 cups milk
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 2 egg yolks, beaten
• 2 tbsp Salted Butter
• 1 tbsp vanilla extract
• 3bananas, thinly sliced
• 1 canister Gay Lea Real Coconut Whipped Cream
• Toasted coconut

Filling Directions

1. Whisk milk with sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into egg yolks. Whisk back into the remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
2. Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove the ring and arrange it on the serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.

To make individual pies: Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into the bottom and up sides. Arrange on a baking sheet; bake for 15 minutes. Cool to room temperature. Divide bananas and custard between the cooled shells. Chill until set. Garnish with whipped cream and toasted coconut.

Coconut Banana Cream Pie Crust

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Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/3 cup each cocoa powder and granulated sugar
• 1/4 cup sweetened flaked coconut
• 1/2 tsp salt
• 3/4 cup cubed Salted Butter
• 1 egg yolk

Instructions

 

• Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (30 mL) ice water; pulse into flour mixture until it clumps together.
• Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.

Coconut Banana Cream Pie Filling

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Ingredients

  

• 2 1/2 cups milk
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 2 egg yolks beaten
• 2 tbsp Salted Butter
• 1 tbsp vanilla extract
• 3 bananas thinly sliced
• 1 canister Gay Lea Real Coconut Whipped Cream
• Toasted coconut

Instructions

 

• Whisk milk with sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
• Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.

Notes

To make individual pies: Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into bottom and up sides. Arrange on a baking sheet; bake for 15 minutes. Cool to room temperature. Divide bananas and custard between the cooled shells. Chill until set. Garnish with whipped cream and toasted coconut.

I hope you enjoy this delicious twist on an old favorite of mine!  This Coconut Banana Cream Pie might just be my new favorite dessert.

What's your favorite dessert?