This Coconut Banana Cream Pie, a hybrid of coconut cream pie and banana cream pie, is Since this Coconut Banana Cream Pie is actually two-for-one deal—coconut cream pie and banana cream pie—it’s perfect for those of us (ahem, me) who want a little bite of every holiday dessert offering. I love both coconut and banana cream pies. If you have ever made either, you know that the recipes are pretty much interchangeable—swap banana for coconut or vice versa. This made me beg the question, “Why can’t they be the same pie?” Well, they can! And they are a great pair. This pie gives us the best of both: the creamy sweetness of banana, some tropical flavor and texture from coconut, lots of creamy custard to bind it all together, and a pillowy topping of softly whipped cream. Originally, I tried making this recipe entirely with coconut milk, but found the resulting custard was a little less creamy than I liked. Instead, I found that a combination of whole milk and coconut milk worked well for achieving creaminess with good coconut flavor. Additionally, I prefer a combination of egg yolks and cornstarch when making puddings and custards like this because the egg yolks lend a silkiness that cornstarch alone doesn’t. This recipe uses a graham cracker crust. For more info on those, check out this post!
12 whole graham crackers (about 200g) 6 tablespoons (85 g) unsalted butter 3 tablespoons sugar Pinch kosher salt
For the custard:
1/3 cup (66 g) sugar 3 large egg yolks 3 tablespoons cornstarch 1 1/4 cup (295 ml) whole milk 1 1/4 cup (295 ml) ffull-fat coconut milk Pinch kosher salt 1 teaspoon vanilla 1 1/2 cups sweetened shredded coconut, plus additional for the top 2 medium ripe bananas
For the whipped cream topping:
2 cups heavy whipping cream 3 tablespoons powdered sugar
Pour the crumbs into a bowl and stir in the melted butter, sugar, and salt. The mixture should be like wet sand and clump together when pinched. Press the crumbs firmly into the bottom and sides of a 9-inch pie plate to form a crust, using a measuring cup or glass to help you press firmly. Place the pan over medium heat and whisk constantly until thickened, 15 to 20 minutes. (If this seems to be going really slowly, it’s ok to nudge the heat up a little.) When the filling ready, the whisk should momentarily leave some visible trails on the surface before disappearing. Stir in the vanilla and shredded coconut. Smooth the surface and press plastic wrap directly on top. Once assembled, the pie can be kept refrigerated for a few hours before serving. (Longer than a few hours, however, and the whipped cream can start to weep. It still tastes good, but is less visually appealing!)
