Banana coconut cream pie meets a crust of coconut butter cookie + a rich layer of chocolate ganache. Talk about the ultimate cream pie!
The ultimate in cream pies, this banana + coconut + chocolate mashup is perfect when you just can't decide what kind of pie to make.
The textures and flavors are out of this amazing world!
For a pie with a lot of stuff, all the layers and components work together in a way that makes this pie feel totally meant to be and not just a happy accident.
Pie to prepare in advance
Banana custard pies usually don't do well if made more than a few hours in advance. These pesky bananas love to turn brown despite your best efforts (and even smeared with lemon juice - which can affect the flavor of the pie).
But banana cream pies, and in this case banana and coconut cream pies, can still be made ahead by making all the components in advance.
For this pie, almost anything can be prepared days in advance:
- coconut graham cracker crust (prepare, bake, cover with plastic wrap and refrigerate)
- chocolate ganache (cover and refrigerate; warm slightly until spreadable before using)
- homemade pudding (press plastic wrap directly onto the surface and refrigerate, mix well before using to make it more spreadable)
- toasted coconut (toast the coconut and store in a sealed container or bag at room temperature)
Sliced bananas and whipped cream are the only ingredients that are best prepared just before use.
Homemade pudding filling
This homemade pudding pie filling is based on the Already Popular Coconut Cream Pie Recipe I have been using it for years.
The ingredients for the pudding are beaten together in a saucepan and cooked for a few minutes until thickened. Butter and vanilla + coconut extracts are added, then if desired you can strain the pudding through a fine mesh strainer.
I always do this because I guess my weakness is super smooth, lump free pudding.
A special crust
There's graham cracker crust and then there's coconut butter graham cracker crust.
I guess it's no surprise that such an amazing and special pie has such an awesome base. Lesson for Life # 47: A pie will never taste as good as the crust.
And this crust is really, really good.
Once cooked, it is covered with chocolate ganache. So basically all of my dreams are coming true.
Assembly is as easy as pie
It goes like this:
- Chocolate ganache
- bananas + pudding + bananas + pudding
- whipped cream
- toasted coconut
The bananas do a really important job in this pie by cutting through the sweetness of all the other layers.
Thanks, bananas. We need you for many reasons, banana bread forever, but especially for this important work. No other fruit could do what you're doing here.
Even chilled, the chocolate ganache layer is soft and sliceable, and the rich chocolate undertones with the fresh bananas, creamy pudding, and toasted coconut flavor are incredibly delicious.
My family is going crazy over this pie. Brian, who is a super fan of Banana Cream Pie and Coconut Cream Pie, has declared it his favorite pie.
I'm just disappointed that it took me so long to put bananas in my coconut cream pie and chocolate in my banana cream pie and coconut crust pie!
This pie is magic, guys! Do it!
One year ago: Apple and Cranberry Pie My Favorite Thanksgiving Pie
Two years ago: Instant White Chicken and Black Bean Chili Slow Cooker Instructions Included!
Three years ago: Homemade Green Bean Casserole with Extra Crunchy Topping
Four years ago: Soft buttered cornmeal buns
Five years ago: Chocolate cream pudding pie with graham cracker crust
Six years ago: Hot russian tea
Seven years ago: Carrot Muffins with Healthy Applesauce aka Carrot Cake Muffins
Eight years ago: Chocolate Mousse Cheesecake
Yield: 12 servings
Preparation time: 1 hour
Cooking time: 20 minutes
Additional time: 4 hours
Total time: 5 hours 20 minutes
Coconut Graham Crust:
- 1 1/2 cups (6 ounces) graham cracker crumbs (about 11 rectangular graham crackers)
- 1/2 cup (1 ounce) toasted grated coconut (see note)
- 1 tablespoon of brown sugar
- 1/2 cup (8 tablespoons, 4 ounces) butter, melted (I use salted)
- 1/2 cup semi-sweet or bittersweet chocolate chips
- 1/2 cup heavy cream
- 1 can (13.5 ounces) coconut milk
- 1 1/2 cups heavy cream or half and half
- 3 large egg yolks
- 3/4 cup (5.5 ounces) granulated sugar
- 1/3 cup cornstarch
- Pinch of salt
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract
- 1 teaspoon of coconut extract
- 2-3 medium bananas, peeled and sliced 1/4 inch thick
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup toasted grated coconut (see note)
- For the dough, preheat oven to 350 degrees F. Combine all crust ingredients until evenly moistened. Press into bottom and sides of 9-inch pie plate. Bake for 8 to 9 minutes until very lightly browned. Remove from oven and let cool completely.
- For the ganache, heat the cream to a boil in the microwave or on the stove. Add the chocolate chips. Let stand 3 to 5 minutes until the chocolate chips are melted. Stir until shiny and smooth. Distribute evenly over the bottom of the cooled crust. Refrigerate until ready to assemble the rest of the pie.
- For the pudding, in a medium saucepan, add the coconut milk, cream (or half and half), egg yolks, sugar, cornstarch and salt and whisk to combine. Bring mixture to a boil over medium heat, whisking or stirring constantly. Cook until large bubbles appear on the surface and the mixture has thickened.
- Immediately remove from heat and stir in the butter, vanilla and coconut extracts. Pass through a fine sieve (optional, but helps get rid of small lumps). Press plastic wrap directly onto surface of pudding and refrigerate until no longer hot, 1 to 2 hours.
- To assemble, place the banana slices in a single layer on the ganache. Spread half the pudding over the bananas, spreading all the way to the edges to completely cover the bananas (so they don't brown). Top the pudding with another layer of banana slices, then spread the rest of the pudding on top, spreading to the edges.
- Refrigerate pie until cold, 1 to 2 hours.
- For garnish, whip the cream, powdered sugar and vanilla together until thick and creamy (I use my blender; you can use an electric hand or stand mixer). Spread the whipped cream on the pie and garnish with toasted coconut. At this point, the pie can be served immediately or refrigerated for another 1 to 2 hours (much longer and the whipped cream can get a little oozing and get rid of the liquid).
Roasted coconut: i use this microwave method to easily toast the coconut. You can use sweet or unsweetened coconut.
Crust: if you are using sweetened and grated coconut, you can leave out the brown sugar for a less sweet crust.
Coconut milk: use coconut milk that comes in a box, not in cartons in the refrigerated section. You can use light or regular coconut milk, but the coconut flavor seems to be more prominent in whole coconut milk.
Tips in advance: all components can be made several days in advance and refrigerated. Because bananas tend to brown if made more than 12-18 hours in advance, if all the layers are done, they can be put together quickly. The ganache will harden in the refrigerator, heat slightly in the microwave until it is just spreadable.
As an Amazon associate and a member of other affiliate programs, I earn qualifying purchases.
Recipe source: inspired by a recipe from Bake magazine (changed to banana coconut cream pie, used my own pudding recipe, changed most of the other amounts of ingredients)
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.