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COCONUT BANANA CREAM PIE

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This pie has a top slot in the pie hall of fame. I mean…it’s two pies in one. Coconut Cream Pie marries Banana Cream Pie.


The one thing that is very important about a blind bake: make sure the crust is COLD when it goes into the oven. Have you ever baked a pie crust and had the crust slide down the sides of the pan so you end up with a flat crust? That happens because it’s too warm. I chilled my crust several hours before baking it.
A note on toasting coconut: I like to do it in a pan instead of in the oven so that I can stir constantly. It browns fast and burns even faster – so be sure to keep an eye on it.

COCONUT BANANA CREAM PIE RECIPE
A from scratch pudding pie filled with coconut vanilla pudding, bananas, and coconut whipped cream! It’s the marriage of two amazing pies: coconut cream and banana cream pie!


INGREDIENTS:

  • 1  refrigerated pie crust (from a pack of two) or a homemade crust
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 2 teaspoons vanilla
  • 3 teaspoons coconut extract. divided
  • 3 cups shredded sweetened coconut, divided
  • About 1 1/2 medium bananas, sliced
  • 1 1/2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar

DIRECTIONS:

  1. Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
  2. Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
  3. Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.
  4. Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Stir in 2 cups coconut. Transfer to a bowl, cover, and chill for 30 minutes.
  5. To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding. Cover pie and chill for at least 6 hours or overnight.
  6. Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!
  7. Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks form. Top pie with whipped cream and toasted coconut. Serve within 2 days.

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