Coconut Banana Cream Pie - Celebrating Sweets
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No need to choose between coconut cream pie and banana cream pie – this pie features the flavors of both! A graham cracker crust filled with coconut custard, sliced bananas, and freshly whipped cream. This pie is creamy, rich, beautiful, and delicious!
This homemade pie is made with real flavors and ingredients and no boxed pudding. It comes together quickly and easily with very little hands on time.
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This pie is
Flavored with shredded coconut, fresh banana, and vanilla extract.
All homemade! Ok, we technically aren’t making the actual graham crackers for the crust, but we’re making the crust, filling, and topping.
Creamy and rich but still light and fresh.
A great alternative to birthday cake (this is my husband’s favorite b-day dessert).
Recipe tips
- This recipe requires quite a bit of cooling time so make sure you plan ahead. I would recommend making this pie anywhere from 8 hours to one day before serving.
- Use a 9 or 9 ½ inch deep dish pie plate (not springform).
- Wait to add the whipped cream, banana, and toasted coconut topping until right before serving.
- You’ll need 3-4 bananas for this recipe. Feel free to add more, if you’d like.
- When making the whipped cream topping the cream should be very cold, straight from the fridge.
- Prefer a banana cream pie? Leave out the shredded coconut and proceed with the recipe as written. Prefer a coconut cream pie? That recipe is here: Coconut Cream Pie.
- Leftover coconut? Make a batch of Caramel Coconut Bars.
Chloe Bennett explores the intersection of pop culture, streaming entertainment, digital trends, and contemporary lifestyle. Her weekly commentary reaches thousands of culture enthusiasts.
