Banana Coconut Cream Pies

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These Banana Coconut Cream Pies not only have a homemade pudding filling, but they’re laced with toasted coconut too! Mind-blowing!

Banana Coconut Cream Pies are a delicious dessert any time of year but seems particularly refreshing and decadent for Spring. Since Easter is right around the corner, it makes perfect sense to make the classic version of this pie, or add in a little coconut for an extra sweet surprise! Of course, you can leave it out but I wouldn’t! As you may notice from the picture, I made mini banana cream pies (also known as tarts), but feel free to forgo the mini version and reach straight for the 8-inch pie pan. All the increments stay the same in both situations, it’s just a matter of what you’d prefer.

Main Ingredients Needed

• A Great Pie Crust – You can make a great one from scratch or buy one of the many options from the store. At the end of the day, choose what you think is most delicious.
• Ripe Bananas – You want a soft, sweet banana that cuts easily that isn’t crunchy in the least. So, a yellow banana with a few brown spots is perfect!
• Pudding Filling – I give you a great homemade pie filling that has coconut in it but feel free to leave out altogether if that isn’t your scene. Don’t forget to whisk whisk whisk as you’re adding those eggs!
• Whipped Cream – No pie would be complete without some homemade whipped cream. Not only does this prevent the bananas from turning brown, but it tastes so delicious piled extra high!

If Banana Cream Pie isn’t your idea of a dessert you’d enjoy, these other recipes would be fabulous substitutes: Ultimate Banana Pudding, Perfect Banana Cake with Cream Cheese Frosting, Lemon Cream Pie with Fresh Raspberries, Mixed Berry Pie with Streusel, Key Lime Pie.

How to make Banana Coconut Cream Pie

1. Take some pie dough and line your pie plate (or 4-4-inch tart pans.) Prick with a fork and blind bake according to recipe directions. Remove from oven and set aside to cool completely. Once cooled, remove from tins.

2. For the banana cream pie filling, place milk (and coconut) into a small pot over medium heat. Bring to simmer.

3. In a small bowl, stir eggs, egg yolks, sugar, and flour together until combined.

4.  Slowly whisk hot milk into the egg mixture. Place hot milk and egg mixture back into the hot pot and bring it to boil. Whisk while boiling filling, 2 minutes, or until very thick. Remove from heat and stir in vanilla (and coconut) extract.

5. Pour hot filling into prepared pie shell (or mini shells) and cover completely with plastic wrap. You want the plastic to touch the filling so a skin doesn’t form over the top. Refrigerate this until completely chilled and plastic wrap comes off clean.

6. To complete banana cream pie, top with banana slices. Whisk cream together with powdered sugar and vanilla until stiff peaks form. Spread over pie, ensuring all bananas are covered. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.

Storing

Cover you banana cream pie loosely with plastic wrap and store in the fridge for up to 4 days.

Pro tip: Don’t top your pie with bananas, whipped cream or toasted coconut until ready to serve.

Freezing

This type of pie is not the best to freeze. After thawing, the filling isn’t the same texture as it is fresh. So if you are considering freezing anything, freeze the pie dough. Instructions for that can be found here.

More Easter Desserts to Try!

• Orange Almond Easter Cupcakes
• Marshmallow Potato Chip Easter Nests
• Planted Carrot Chocolate Easter Cake
• Chocolate Covered Peanut Butter Easter Eggs
• Banana Cream Pie Recipe

Make sure to save this banana cream pie recipe because it’s a keeper! Printable recipe card is below, enjoy friends!

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5 from 12 votes

Banana Coconut Cream Pies

These Banana Coconut Cream Pies not only have a homemade pudding filling, but they're laced with toasted coconut too! Mind-blowing!

servings 8 servings

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 pie crust baked and cooled

for the filling-

• ▢ 3/4 cup milk
• ▢ 1/2 cup sweetened shredded coconut optional
• ▢ 2 whole egg
• ▢ 2 egg yolk
• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoon all purpose flour
• ▢ 1/2 teaspoon vanilla
• ▢ 1/8 teaspoon coconut extract optional
• ▢ 2 ripe bananas sliced

for the whipped cream-

• ▢ 1 cup heavy cream
• ▢ 3 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla

US Customary - Metric

Instructions

• Place milk (and coconut) into a small pot over medium heat. Bring to simmer.
• In a small bowl, stir eggs, egg yolks, sugar, and flour together until combined. Slowly whisk hot milk into the egg mixture. Place hot milk and egg mixture back into the hot pot and bring to boil. Whisk while boiling filling, 2 minutes, or until very thick. Remove from heat and stir in vanilla (and coconut) extract. 
• Pour into the pie shell. Press plastic wrap directly over the top filling and refrigerate until cold and plastic wrap comes off clean.
• To complete tart, top with banana slices. Whisk cream together with powdered sugar and vanilla until stiff peaks form. Spread over pie, ensuring all bananas are covered. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.

Nutrition

Calories: 352kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 126mg | Potassium: 203mg | Fiber: 2g | Sugar: 23g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: banana coconut cream pies