This Banana Cream Pie will blow your mind because not only does it have a homemade pudding filling, but it’s laced with coconut too! The best of both worlds in one delicious dessert!
Banana Cream Pie is 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 man oh man, does it take this over the top!
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.
Banana Cream Pie Recipe Ingredients
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 Cream Pie
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.
For the filling, simmer some milk and optional coconut together.
Meanwhile, get eggs, egg yolks, some sugar, and flour together into a small bowl. Whisk it all together until smooth.
Once the milk has simmered, slowly whisk your hot milk into the egg mixture. Once all the milk has been incorporated, pour it back into the hot pot and boil 2 minutes or until it becomes very thick.
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.
To finish the tarts, remove the plastic wrap and place some sliced bananas over top.
Whip some cream and generously spread over the bananas to cover completely.
Top with toasted coconut, if desired and serve.
Banana Cream Pie with Coconut
This Banana Cream Pie will blow your mind because not only does it have a homemade pudding filling, but it's laced with toasted coconut too!
- 1 pie crust baked and cooled
for the filling-
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 egg mixture. Place hot milk and egg mixture back into 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 pie shell. Press plastic wrap directly over 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.