Black Bottom Banana Coconut Cream Pie
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 […]

Banana coconut cream pie meets a crust of coconut butter cookie + a rich layer of chocolate ganache. Talk about the ultimate cream pie!

Bite of banana coconut cream pie on fork on two white stacked plates

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.

Whole banana coconut cream pie in a glass pie plate

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.

Piece of banana and coconut cream pie on a pie plate

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.

make homemade vanilla pudding on the stove
glass bowl filled with homemade vanilla pudding for pie filling

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.

Coconut graham cracker crust and chocolate ganache in glass bowls

Assembly is as easy as pie

It goes like this:

  • crust
  • 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.

Assembly of coconut banana cream tart with bananas on a layer of chocolate, vanilla pudding, whipped cream and coconut
Slice of banana and coconut cream pie on two white stacked plates

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!

Banana and coconut cream pie bite on white plate with fork

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

Banana and coconut cream pie bite on white plate with fork

Ingredients

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)

Chocolate ganache:

  • 1/2 cup semi-sweet or bittersweet chocolate chips
  • 1/2 cup heavy cream

Pudding filling:

  • 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

Garnish:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup toasted grated coconut (see note)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate pie until cold, 1 to 2 hours.
  7. 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).

Notes

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.

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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)

Posted on November 18, 2020 by Mel


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