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Banana cream pie with coconut

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!
Course Dessert
Cuisine American
Keyword banana cream pie, banana cream pie recipe, how to make banana cream pie
Prep Time 15 minutes
Cook Time 5 minutes
Refrigeration 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 352kcal
Author Lauren


  • 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-


  • 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.


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