Description
A delectable slice of Banana Coconut Cream Pie featuring layers of creamy custard, fresh bananas, and a toasted coconut crust, topped with fluffy whipped cream.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter, melted
For the filling:
2 cups whole milk
1 cup heavy cream
1 cup sweetened shredded coconut
¾ cup sugar
¼ cup cornstarch
1 tsp vanilla extract
¼ tsp salt
4 large egg yolks
2 ripe bananas, sliced
For the topping:
1 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
¼ cup toasted coconut (optional, for garnish)
Instructions
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch pie dish, creating an even layer.
Bake for 8-10 minutes or until lightly golden. Set aside to cool completely.
Make the coconut custard filling:
In a medium saucepan, combine the milk, heavy cream, shredded coconut, and sugar. Heat over medium heat until it just starts to simmer.
In a separate bowl, whisk the cornstarch, egg yolks, and salt until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).
Remove from heat and stir in vanilla extract. Let the custard cool for a few minutes, then gently fold in sliced bananas.
Assemble the pie:
Pour the coconut custard filling into the cooled graham cracker crust. Spread it into an even layer.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
Whip the topping:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the chilled pie.
Garnish and serve:
Top with toasted coconut for extra flavor and crunch. Slice and serve chilled.
Enjoy your heavenly Banana Coconut Cream Pie!