Coconut custard and sliced bananas layered on top of a cookie-like crust and topped with whipped cream. Good luck stopping with just one piece.
We need to discuss several things about this pie.
1.) I made it for you twice. Yes, I was so dang determined to achieve pie perfection that I made it two separate times. You know, just to be sure.
2.) Banana Cream Pie + Coconut Cream Pie = Banana Coconut Cream Pie = Why have to choose? We just want all the things.
3.) This crust. I slightly modified the crust from my Strawberry Pie, and it’s like an oat-y, coconut-y, pecan-filled cookie. Yes, our pie is sitting on top of a cookie-like crust. Again…why should we have to choose between our desserts?
4.) Did you know you could stabilize whipped cream? It’ll make it stay fluffier for longer, which is absolutely ideal if you are either a weirdo taking photos of your food (Really, who does that?…Oops…), or need to assemble this pie ahead of time and serve it several hours later. Just a little sprinkle of cornstarch goes a long way to whipped cream longevity.
I originally shared this Banana Coconut Cream Pie recipe over at Girl Versus Dough, but have included the recipe right here for you as well!
- ½ cup rolled oats
- ½ cup halved pecans
- ¼ cup shredded coconut
- ¾ cup flour
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
- ½ cup melted butter
- 1 13.66-oz can coconut milk
- ½ cup whole milk, divided
- Pinch of salt
- ¼ cup cornstarch
- ¾ cup sugar
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 2 small bananas, sliced
- 1 cup heavy whipping cream, very cold
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon cornstarch
- Toasted coconut
- For the crust: Preheat oven to 400 degrees. Grease a 9-inch pie plate with butter.
- Pulse the oats, pecans, and coconut in a food processor until the mixture resembles a coarse meal with some larger pieces of oats. Place in a bowl with the flour, brown sugar, and salt. Mix, then stir in the melted butter and mix until everything is well combined. Press mixture into the pie plate and bake for about 12 minutes or until crust is golden. Set aside to cool.
- While crust is baking, make the filling: In a small bowl or measuring cup, whisk together ¼ cup of the whole milk with the cornstarch. Set aside.
- In a medium saucepan, combine the coconut milk, remaining whole milk, sugar and a pinch of salt. Heat over medium heat until the milk mixture is hot and steamy.
- While mixture heats, whisk the egg yolks in a medium bowl until creamy. Once milk is hot, very slowly stream about ½ cup of the hot milk into the egg yolks, whisking constantly. Slowly add the egg mixture back into the pot, then whisk in the cornstarch mixture. Whisking constantly, return to the heat and continue cooking over medium to medium-low heat until the mixture is thickened and bubbly.
- Remove from heat. Whisk in the butter and vanilla, stirring until butter is melted.
- Place half of the bananas along the bottom of the pie. Top with half of the custard. Layer on the rest of the banana slices and top with the rest of the custard. Allow the pie to cool to room temperature before placing in the refrigerator to chill for several hours or overnight.
- Before serving, make the topping: Place the chilled whipping cream in a cold metal mixing bowl. Beat (preferably with chilled beaters) on medium speed until frothy. Add the powdered sugar, vanilla, and cornstarch, which will help to stabilize the whipped cream. Beat on high speed until stiff peaks form. Spoon onto the chilled pie and top with toasted coconut, if desired.