Banana Coconut Cream Pie


Recipe: Banana Coconut Cream Pie

Summary: Just like Grandma’s Banana Coconut Cream Pie, take this to your next family reunion and you’ll be the star! You can also use individual tart pans, a 6-inch pan, or a 12-inch pan. And when it comes to the bananas, we recommend using those that still have greenish stems.


    • For the coconut pastry cream:
    • 3/4 cup canned coconut cream
    • 1/2 cup milk
    • 2 egg yolks
    • 1/3 cup sugar
    • 3 tablespoons cornstarch
    • 1/2 tablespoon vanilla extract
    • 2 tablespoons butter
    • For the flaky pie pastry:
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/3 cup plus 2 tablespoons butter, cold, cubed
    • 2 tablespoons shortening
    • 2 tablespoons to 1/4 cup ice water
    • 2 to 3 bananas, sliced
    • 1 cup heavy cream
    • 1/4 cup confectioners’ sugar
    • toasted coconut flakes for topping

For instructions please visit:

Quick notes

Time-saving tip If you don’t have time to make pie crust from scratch, make a graham cracker crust instead by mixing together 10 tablespoons graham cracker crumbs, 1/4 cup butter, and 1/4 cup granulated sugar in a bowl.

Makes 1 (9-inch) pie  
Prep Time 
20 minutes  
Cooking Time 
10 to 15 minutes
Baking Time 20 to 25 minutes (for the crust)


Photography by David Hanson │ Styling by Paulynn Chang Afable

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