Chocolate Coconut Banana Cream Pie
Indulge in the tropical decadence of Chocolate Coconut Banana Cream Pie, a no-resistance dessert that combines layers of rich flavors and textures. This recipe starts with a buttery graham cracker and coconut crust, baked to perfection and lined with a silky layer of chocolate ganache. Slices of ripe bananas create a fruity base, topped with a luscious coconut cream filling made with velvety coconut milk. Finished with a cloud of homemade whipped cream, toasty coconut flakes, and delicate chocolate shavings, this pie is the ultimate fusion of sweet, nutty, and creamy. Perfect for special occasions or when you crave a slice of paradise, this chilled dessert is as easy to serve as it is to love.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsweetened shredded coconut
- 6 tablespoons Salted butter, melted
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Heavy cream
- 2 Bananas
- 1.5 cups Coconut milk (full-fat, canned)
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted coconut flakes (optional, for garnish)
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs and shredded coconut. Add the melted butter and mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 10 minutes, or until lightly golden. Set aside to cool completely.
In a small saucepan over low heat, combine the semi-sweet chocolate chips and 3 tablespoons of heavy cream. Stir constantly until the chocolate is melted and smooth.
Pour the melted chocolate into the cooled crust, spreading it into an even layer. Refrigerate for 15 minutes to set.
Slice the bananas into thin rounds and arrange them in a single layer over the hardened chocolate base.
In a medium saucepan, whisk together the coconut milk, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbling (about 8-10 minutes). Remove from heat and stir in the vanilla extract.
Pour the coconut cream filling over the banana layer in the crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until fully set.
Before serving, make the whipped cream topping by beating the whipping cream and powdered sugar in a large bowl until stiff peaks form.
Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes and chocolate shavings, if desired.
Serve chilled and enjoy your luscious Chocolate Coconut Banana Cream Pie!
Nutrition Facts
Calories |
5890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.8 g | 546% | |
| Saturated Fat | 295.8 g | 1479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 494.5 g | 180% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 300.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2589 mg | 55% | |
*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.
