Banana Coconut Cream Pie

Banana Coconut Cream Pie is a blend of two delicious classics.

Banana Coconut Cream Pie

When I saw that the ingredients for this month’s Improv Cooking Challenge were banana and coconut I knew right away what I was making.
I saw a similar pie in the freezer section around Thanksgiving and Christmas and was intrigued. Coconut cream pie is in my top three favorite pies and I like homemade banana cream pie so I knew it was something I wanted to recreate.

If you make a cookie crumb crust then this pie is no bake making it perfect for the summer. I know I’m not the only one who dreads the thought of turning the oven on when it is already 90 something. I made a homemade vanilla wafer crust that I will be sharing a little closer to Summer.
I like to make the filling the night before I assemble the pie. I do that so the pudding has a chance to get cold and not cook the banana slices. I find pouring hot pudding over banana gives it a weird combination of slimy and rubbery. Which is why I don’t eat banana pudding.


We loved this pie and are looking forward to the next occasion to make it. I made this one for Easter and will probably make a Banana Coconut Cream Pie for most of our cookouts and for our family reunion this summer.

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Banana Coconut Cream Pie

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 Slices
Author Micha M

Ingredients

  • 1 9 inch pie crust Prepared
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup shredded coconut
  • 2 bananas sliced
  • 8 ounces heavy cream lightly sweetened and whipped OR
  • 8 ounces whipped topping

Instructions

  1. In a heavy bottomed sauce pan whisk together the sugar, flour and salt
  2. Add the milk, egg yolks, and butter and mix well 
  3. Cook over medium heat, stirring constantly, until the mixture is bubbling and thickened 



  4. Remove from heat and stir in the vanilla and coconut 
  5. Pour the pudding into a heat proof bowl and press plastic wrap on top
  6. Chill in the refrigerator several hours or overnight 
  7. Pour half of the chilled filling into the pie crust 
  8. Add banana slices
  9. Pour the remaining pudding over the bananas 
  10. Top with lightly sweetened whipped cream or whipped topping 


This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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