Banana and Coconut Cream Pie with Graham Cracker Crust Recipe

Name: Banana and Coconut Cream Pie with Graham Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, melted, plus more for greasing; 1 1/4 cups graham cracker crumbs (about 24 graham crackers); 1/4 cup sugar; 1/8 teaspoon salt; 2/3 cups granulated sugar; 1/3 cup flour; 1 1/2 cups whole milk; 1/4 cup coconut milk; 1/4 cup sweetened condensed milk; 1 teaspoon coconut extract; 1/2 teaspoon vanilla extract; 3 egg yolks, beaten; 2 tablespoons butter, cut into small pieces; 2 cups sliced bananas (about 2 bananas); 1 1/4 cups heavy whipping cream; 2 tablespoons confectioners' sugar; 1 cup toasted coconut chips, for garnish

Servings: persons

1/2 cup unsalted butter, melted, plus more for greasing
1 1/4 cups graham cracker crumbs (about 24 graham crackers)
1/4 cup sugar
1/8 teaspoon salt
2/3 cups granulated sugar
1/3 cup flour
1 1/2 cups whole milk
1/4 cup coconut milk
1/4 cup sweetened condensed milk
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 egg yolks, beaten
2 tablespoons butter, cut into small pieces
2 cups sliced bananas (about 2 bananas)
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 cup toasted coconut chips, for garnish

1
For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
2
In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish.
3
Bake until lightly golden and crisp, 12 minutes.
4
Set aside on a wire rack to cool completely.
5
For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat.
6
Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract.
7
Whisking occasionally, bring the mixture to a boil.
8
Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks.
9
Add the yolk mixture to the milk and then add the butter.
10
Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
11
Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling.
12
Chill until completely set, at least 4 hours or up to overnight.
13
Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie.
14
Garnish with toasted coconut chips and slice to serve.

1166

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup unsalted butter, melted, plus more for greasing, 1 1/4 cups graham cracker crumbs (about 24 graham crackers), 1/4 cup sugar, 1/8 teaspoon salt, and more.

Yes, Banana and Coconut Cream Pie with Graham Cracker Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana and Coconut Cream Pie with Graham Cracker Crust

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