Cream Pie Chocolate Coconut and Banana Variations
Indulge in the creamy decadence of a versatile dessert with this Cream Pie featuring Chocolate, Coconut, and Banana Variations! This customizable recipe begins with a buttery graham cracker crust, filled with a silky, homemade custard that can be tailored to your cravings. Infuse it with rich dark chocolate, fold in sweet shredded coconut, or layer it with fresh banana slices for a fruity twist. Perfectly topped with fluffy whipped cream and optional garnishes like chocolate shavings or toasted coconut, this no-fail dessert is a surefire crowd-pleaser. With straightforward preparation and a chill time that allows the flavors to meld beautifully, this pie is ideal for dinner parties, holidays, or any day that calls for something sweet.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 0.25 teaspoons Salt
- 4 Egg yolks
- 2 teaspoons Vanilla extract
- 4 ounces Dark chocolate (optional for chocolate variation)
- 0.75 cups Shredded coconut (optional for coconut variation)
- 2 medium-sized bananas Banana slices (optional for banana variation)
- 1 cups Whipped cream (for topping)
- 0.25 cups Chocolate shavings or toasted coconut (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, then let it cool completely.
In a medium saucepan, whisk together milk, heavy cream, 0.75 cups of sugar, cornstarch, and salt until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes.
In a small bowl, whisk the egg yolks. Gradually pour 1/2 cup of the hot milk mixture into the yolks while whisking to temper them.
Return the yolk mixture to the saucepan and cook for another 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
For the chocolate variation, add chopped dark chocolate to the hot filling and stir until melted and smooth.
For the coconut variation, fold in shredded coconut.
For the banana variation, layer banana slices on the baked crust before pouring the filling over them.
Pour the prepared filling into the cooled crust and spread it evenly. Cover with plastic wrap, pressing it directly onto the filling's surface to prevent a skin from forming.
Refrigerate the pie for at least 2 hours or until fully set.
Before serving, top the pie with whipped cream and optional garnishes like chocolate shavings or toasted coconut if desired.
Slice and serve chilled. Enjoy your customizable cream pie!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 43.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 416 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.
