Cream Pie Coconut or Banana
Indulge in the silky smooth decadence of the versatile Cream Pie Coconut or Banana! With its rich, homemade vanilla custard base, this pie can be customized to highlight the tropical sweetness of shredded coconut or the creamy charm of ripe bananas. A pre-baked flaky pie crust cradles the luscious filling, which is then topped with airy whipped cream for an irresistible finishing touch. For extra flair, sprinkle toasted coconut flakes over the coconut version or highlight the banana's natural sweetness with a chilled custard spread. Ready in just 30 minutes of active prep and cooking time, this easy, crowd-pleasing dessert is perfect for any occasion, from casual family gatherings to special celebrations. Refrigerate in advance, slice, and watch as this creamy sensation steals the spotlight! Keywords: coconut cream pie, banana cream pie, custard pie recipe, easy dessert recipes, tropical desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup granulated sugar
- 0.33 cup all-purpose flour
- 0.25 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 2 medium ripe bananas
- 1 9-inch baked pie crust
- 1 cup whipped cream (optional)
- 0.25 cup toasted coconut flakes (optional for coconut version)
Instructions
In a medium saucepan, whisk together granulated sugar, all-purpose flour, and salt.
Gradually add the milk, whisking constantly, until smooth and combined.
Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and starts to bubble. This will take about 10 minutes.
In a small bowl, whisk the egg yolks together. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
Pour the tempered yolks back into the saucepan with the milk mixture. Cook for an additional 2 minutes, stirring constantly.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until well blended.
If making the coconut cream pie, stir in the shredded sweetened coconut. If making the banana cream pie, set the custard aside to cool slightly.
For a banana cream pie, slice the bananas into thin rounds and arrange them at the bottom of the pre-baked pie crust.
Pour the warm custard (coconut mixture or plain) into the pie crust, spreading it evenly.
Cover the pie with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
Before serving, top with dollops of whipped cream. For the coconut version, sprinkle toasted coconut flakes on top for extra flavor and texture.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 167.1 g | 836% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 559.1 g | 203% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 385.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 902 mg | 69% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2683 mg | 57% | |
*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.
