Banana Coconut Cream Pie

Banana Coconut Cream Pie

Happy National Pie Day, ya’ll! Thank Goodness for social media because I had no idea that today was National Pie Day let alone that it even existed, lol. Regardless, I couldn’t let the festivities go on without me so I scrounged up so ingredients that were already on hand and came up with, drum roll……Banana Coconut Cream pie with Nilla wafer crust!!!! (insert screams of joy here). 

The crust to this pie is my absolute fav. The coconut flavored cream is smooth and velvety and the ripe bananas add just the right amount of sweetness. Not just that, it’s not very difficult to make. Basically two steps, three if you make the whipped cream and you’re done. Just let this bad boy chill in the refrigerator for a couple hours and you’re all set and ready to celebrate National Pie Day!

Banana Coconut Cream Pie

Serves 8-10


Nilla Wafer Crust

  • 1 1/2 cup finely crushed Nilla Wafers
  • 1/4 cup sugar
  • 1/3 cup melted butter

Banana Coconut Cream Pie

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 3 cups whole milk
  • 4 eggs
  • 1/3 cup butter
  • pinch salt
  • 1 teaspoon pure vanilla extrach
  • 1/2 teaspoon coconut extract
  • 1 or 2 bananas
  • 1/2 cup toasted coconut

Whipped Cream

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract, coconut extract, or banana extract


Nilla Wafer Crust
Preheat oven to 350 F. Combine all of the ingredients in a medium sized bowl. Press the crust on the bottom and sides of a 9inch pie dish. Use the bottom of a measuring cup of the glass to evenly press the crust. Bake the crust in preheated oven for 8-10 minutes. Let cool for a few minutes before adding pie filling.
Banana Coconut Cream Pie
Whisk together the milk and eggs and set aside. In a sauce pan, whisk together the sugar and cornstarch.
Add the milk/egg mixture to the sugar and cornstarch and boil over medium heat while constantly whisking.Don't stop whisking. (During this step, strain liquid in a mesh strainer if the egg starts to scramble. Do this before it gets too thick. Straining is not needed if whisked continuously and the egg didn't curdle).
Continue to whisk for 2-4 minutes until thickens like custard. Remove from heat and add butter, extract, and salt.
Slice banana(s) and place on the bottom of the pie crust. Brush lightly with lemon juice to prevent browning. Immediately pour the cream on top. Place plastic wrap on top and refrigerate for at least two hours.
Whipped Cream
Whisk heavy whipping cream and powdered sugar on high speed until stiff. Add extract.
Dollop on top of cooled pie. Top with toasted coconut. Keep refrigerated until ready to serve.
To toast the coconut, bake on a cookie sheet in 350 F oven for approximately 5 minutes.

1 thought on “Banana Coconut Cream Pie”

Leave a Reply

Your email address will not be published. Required fields are marked *