Banana Cream Pie with Coconut Caramel Sauce
Indulge in the tropical decadence of Banana Cream Pie with Coconut Caramel Sauce, a dessert that combines luscious banana custard, a buttery graham cracker crust, and a rich, velvety coconut caramel topping. This pie features layers of ripe bananas nestled under a creamy homemade custard, all crowned with a drizzle of caramel sauce made from sweetened coconut milk and a sprinkle of toasted coconut for added texture. With its balance of sweet and nutty flavors, this recipe is perfect for entertaining or treating yourself to a slice of paradise. Ready in under an hour of active preparation, this crowd-pleasing dessert will leave your guests asking for seconds. Ideal for tropical dessert lovers, this pie is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 2.5 cups Whole milk
- 0.5 cup Heavy cream
- 0.5 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 3 medium Bananas (ripe)
- 1 cup Coconut milk (full-fat)
- 0.75 cup Brown sugar
- 2 tablespoons Unsalted butter (for sauce)
- 0.5 cup Shredded coconut (toasted)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter (6 tablespoons), and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes, then allow it to cool completely.
In a medium saucepan, whisk together the milk, heavy cream, 0.5 cup granulated sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to temper the eggs, whisking constantly. Pour the tempered eggs back into the saucepan, continuing to whisk until the mixture thickens further, about 2-3 minutes.
Remove the saucepan from the heat and stir in vanilla extract. Allow the custard to cool slightly.
Slice the bananas and arrange them in a single layer over the baked crust. Pour the custard over the bananas, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
For the coconut caramel sauce, combine the coconut milk and brown sugar in a saucepan over medium heat. Bring to a simmer, stirring constantly, until the mixture thickens and reduces slightly, about 10-12 minutes.
Add the 2 tablespoons of butter to the sauce and cook for another 2 minutes. Remove from heat and let cool slightly.
Before serving, drizzle the coconut caramel sauce over the pie and sprinkle with toasted shredded coconut. Slice and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 54.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
