Coconut Banana Cream Pie Recipe

Coconut Banana Cream Pie Recipe

How To Make Coconut Banana Cream Pie

Made with a flaked coconut crust, this banana cream pie has a perfectly creamy custard filling topped with sweet whipped cream.

Preparation: 30 minutes
Chill Time: 4 hours
Total: 4 hours 30 minutes



For Pie Crust:

  • ½cupbutter
  • 3cupssweetened flaked coconut

For Pie Filling:

  • 4egg yolks
  • ¾cupgranulated sugar,divided
  • 3tbspcornstarch
  • ¼tspsalt
  • ¼cupall-purpose flour
  • 3cupshalf and half,divided
  • yellow food coloring,optional
  • cupsweetened flaked coconut
  • 2bananas,firm but ripe, peeled and cut Into ½-inch thick slices

For Topping:

  • 2cupsheavy cream
  • 3tbsppowdered sugar
  • 1tspvanilla extract
  • ½cupsweetened flaked coconut,toasted and cooled



  1. Spray a 9-inch pie plate with nonstick cooking spray. Set aside.

  2. 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 the prepared pie plate. Chill 30 minutes.


  1. 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.

  2. In a medium saucepan, combine the remaining half & half and ½ cup sugar and bring just to a boil on medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick and bubbly.

  3. Remove from heat and add food coloring (if using), 2 teaspoons of vanilla, and 1½ cups of coconut, stirring until evenly combined.

  4. 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 to 6 hours.


  1. 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.

To Assemble:

  1. Layer sliced bananas in cooled crust. Pour chilled filling over bananas.

  2. 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


  • Calories: 826.04kcal
  • Fat: 60.75g
  • Saturated Fat: 42.19g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 13.89g
  • Polyunsaturated Fat: 2.08g
  • Carbohydrates: 67.49g
  • Fiber: 6.14g
  • Sugar: 50.39g
  • Protein: 7.48g
  • Cholesterol: 218.65mg
  • Sodium: 289.62mg
  • Calcium: 154.31mg
  • Potassium: 474.17mg
  • Iron: 1.35mg
  • Vitamin A: 456.14µg
  • Vitamin C: 3.69mg
Want to share your experience making this delectable Coconut Banana Cream Pie or discuss variations on the recipe? Join the conversation in the Baking and Desserts forum!

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