Coconut Banana Cream Pie 🥧

Ingredients

Crust:

1½ cups graham cracker crumbs

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

Filling:

3 cups whole or 2% milk

⅔ cup sweetened shredded coconut

⅔ cup granulated sugar

¼ teaspoon salt

3 large egg yolks

⅓ cup cornstarch

1 tablespoon milk

1 teaspoon pure vanilla extract

1 tablespoon unsalted butter

2 bananas, sliced

Whipped cream topping:

1 ¼ cups chilled heavy cream

2 tablespoons powdered sugar

¼ teaspoon pure vanilla extract

Garnish:

toasted coconut and sliced banana

Instructions

Crust:

Preheat oven to 350°. Combine graham cracker crumbs, sugar, and melted butter. Once all of the graham cracker crumbs are moistened, press the crumb mixture into the bottom and up the sides of a 9½ inch deep dish pie plate. Use the bottom of a measuring cup to press the crumbs in. Bake the crust for 8-10 minutes, until lightly toasted and fragrant. Cool completely. Proceed with the filling.

Filling:

Place the 3 cups of milk and shredded coconut in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.

Meanwhile, in a large bowl, whisk sugar, salt, egg yolks, cornstarch, and one tablespoon milk. Once the milk and coconut mixture is simmering, slowly pour a scant cup of the warm milk into the egg mixture, whisking constantly as you pour (this will slowly bring up the temperature of the eggs). Slowly add another scant cup of warm milk, whisking continuously.

Pour the egg mixture into the remaining milk/coconut in the saucepan and bring the whole thing to a simmer over medium-low heat. Alternate whisking and stirring with a rubber spatula. After 3-5 minutes, the mixture should be bubbling and thickened (it will thicken more as it cools). Remove from the heat and stir in the vanilla extract and butter. Allow the filling to cool to room temperature, stirring occasionally.

Assembly:

Add some filling to the bottom of the crust, then add a layer of sliced bananas (use about 2 bananas). Add the remaiining filling and spread into an even layer. Cover with plastic wrap ( press it directly onto the filling). Refrigerate until completely chilled and firm, at least 8 hours.

Once the pie has chilled, prepare the whipped cream topping. Beat the heavy cream, sugar, and vanilla until stiff peaks form. Note: this whipped cream is sweetened slightly since the filling is so sweet. If you'd prefer the whipped cream sweeter you can add an additional 1-2 tablespoons of powdered sugar. Spread the whipped cream over the pie or use a pastry bag and piping tip (large open star tip) to add the whipped cream to the top of the pie. Garnish with toasted coconut and sliced bananas.