Coconut Banana Chocolate Cream Pie
Treat your taste buds to an irresistible fusion of flavors with this Coconut Banana Chocolate Cream Pie! Perfectly balancing tropical sweetness and rich decadence, this pie starts with a golden, crispy crust made from toasted shredded sweetened coconut. Inside, layers of ripe banana slices and velvety homemade chocolate pudding come together for a dessert that's as luxurious as it is comforting. Topped with a cloud of freshly whipped cream and optional toasted coconut or chocolate shavings for extra flair, this no-bake pie is a show-stopping centerpiece for any occasion. Whether you're hosting a summer gathering or indulging in a weekend treat, this creamy, dreamy dessert will have everyone asking for seconds! Keywords: coconut dessert, banana chocolate pie, easy cream pie, tropical recipes, homemade pudding pie.
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Recipe Information
Ingredients
- 2 cups Shredded sweetened coconut
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 3 Ripe bananas
- 2.5 cups Whole milk
- 0.33 cup Granulated sugar (for pudding)
- 3 tablespoons Cornstarch
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 4 ounces Bittersweet chocolate (chopped)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted coconut (optional for garnish)
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine shredded sweetened coconut, melted butter, and 2 tablespoons of sugar. Stir until evenly coated.
Press the coconut mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for about 10-12 minutes or until golden brown. Keep a close eye on it to prevent burning. Let the crust cool completely.
Slice the bananas into coins and arrange them in the bottom of the cooled coconut crust.
In a medium saucepan, whisk together 2 1/2 cups of milk, 1/3 cup sugar, and 3 tablespoons cornstarch until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a separate bowl, whisk the 4 egg yolks. Slowly pour about one-third of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
Return the tempered egg yolk mixture to the saucepan and cook for another 2-3 minutes, stirring until thickened.
Remove the saucepan from heat and stir in vanilla extract and chopped bittersweet chocolate until smooth and fully melted.
Pour the chocolate pudding over the sliced bananas in the crust, spreading it into an even layer. Let the pie cool to room temperature, then refrigerate for at least 4 hours to set.
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
Spread the whipped cream over the set chocolate pudding layer.
Optional: Garnish with toasted coconut and chocolate shavings for an extra touch of flavor and presentation.
Slice and serve the Coconut Banana Chocolate Cream Pie chilled. Enjoy!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 40.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 423 mg | 9% | |
*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.
