Banana Cream Pie with Toasted Coconut

5 from 11 votes

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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 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.

Banana cream pie with coconut

Banana Cream Pie Recipe

  • 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.

blind baked pie shell for banana cream pie

How to make Banana 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.

milk and coconut for pie filling

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

egg mixture

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

pie filling

  1.  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.

how to make banana cream pie

  1. 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.

sliced bananas on pie

  1. 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.

spreading whipping cream on pie

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.

Banana Cream Pie

More Easter Desserts to Try!

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

5 from 11 votes

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!
servings 8 servings
Prep Time 15 mins
Cook Time 5 mins
Total Time 1 hr 20 mins

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

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 cream pie, banana cream pie recipe, how to make banana cream pie
Polaroid photo of granola bars

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Recipe Rating




40 Responses
  1. Living The Sweet Life

    Is it strange that I want to jump right into the middle of all of this deliciousness and eat my way out 😉 it looks aaammmaaaziiinnggg.

  2. Julie @ Table for Two

    ohhhh lordy. these look sooo good and cute! can you pass me a fork & napkin? i’m going to shovel these babies in my mouth! hehe 😉

  3. Natalie @ Cooking for My Kids

    It sounds like you had a fun Easter. I love the trail of eggs to the basket idea. So cute!

    And, these tarts look AMAZING.

  4. Erin @ Dinners, Dishes, and Desserts

    I love little tarts – these are adorable! And they sound like the perfect Easter dessert!

  5. Donna English

    5 stars
    I just have to say that I love to read your posts. They always make me smile and make me hungry too for whatever you are sharing such wonderful pictures of. I pin them to my Pinterest page and I am always amazed how quickly they are repinned by everyone who sees them (although I shouldn’t be amazed since you make gorgeous food and take equally lovely photos of it!)

  6. From Valerie's Kitchen

    We ate Dahlia Lounge in Seattle one night for dinner and the chef’s special dessert is coconut cream pie. Everywhere we went we kept hearing “You’ve GOT to have the coconut cream pie at Dahlia Lounge”. Well, they were right. Then I come home and see these little lovelies! I love the addition of banana and that they are small cause I don’t think I could exert much control over portion size otherwise!

  7. Javelin Warrior

    Wow. Just…wow! These tarts are simply perfect and I’m a sucker for coconut banana cream pie any day – I love that you show how to make them from scratch. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

  8. Jolene (www.everydayfoodie.ca)

    5 stars
    Beautiful tarts!!! Everything you make always looks like it should be on the cover of a book or magazine – picture perfect.

    1. Lauren

      Yes, you’ll just have to cover them well. Dairy absorbs smells, so you’ll have to be careful where you store it {incase your fridge is smelly}. Or, whip the cream, keep it in a tupperware in the fridge and then top each tart right before serving.

  9. Tanja

    5 stars
    I made these and they turned out amazing. Loved by all. Just a quick question on the coconut extract on where it goes? I just tossed it in the cream and still tasted so good.

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