Coconut Banana Cream Pie - Two great pies combined in one

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Coconut Banana Cream Pie - Two great pies combined in one

When it comes to big holiday meals like Thanksgiving and Christmas, I'm a big believer in multiple desserts.

Specifically empanadas. It just doesn't feel festive to me without some variety.

A hybrid of coconut cream pie and banana cream pie, this Banana Coconut Cream Pie is

Since this Banana Coconut Cream Pie is actually two for one: Coconut Cream Pie and Banana Cream Pie, it's perfect for those of us (ahem, me) who want a bite of every holiday dessert.

I love banana coconut cream pies.

If you've ever made any, you know that the recipes are pretty much interchangeable: swap out bananas for coconuts, or vice versa.

He made me ask the question: "Why can't they be the same cake?" Well they can! And they are a great duo.

This cake gives us the best of both: the creamy sweetness of banana, a bit of the tropical flavor and texture of coconut, lots of creamy cream to hold it all together, and a smooth topping of whipped cream.

I originally tried to make this recipe entirely with coconut milk, but found the resulting cream to be a little less creamy than I liked.

Instead, I found that a combination of whole milk and coconut milk worked well for a nice coconut-flavored creaminess.

Also, I prefer a combination of egg yolks and cornstarch when making puddings and custards like this, because the yolks impart a silkiness that cornstarch alone doesn't.

This recipe uses a graham cracker crust. To learn more about them, check out this post!


For the crust:

12 whole grain cookies (about 200 g)
6 tablespoons (85g) unsalted butter
3 spoonfuls of sugar
pinch of kosher salt

For the cream:

1/3 cup (66g) sugar
3 large gems
3 tablespoons of corn starch
1 1/4 cups (295 ml) whole milk
1 1/4 cups (295 ml) full-fat coconut milk
pinch of kosher salt
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut, plus additional for the top
2 ripe medium bananas
For the whipped cream topping:

2 cups of heavy cream
3 tablespoons powdered sugar

Special equipment

Food processor


Preheat the oven:

Preheat oven to 350°F.

Make the graham cracker crust:

Preheat oven to 350°F. Break cookies into a few pieces and place in the bowl of a food processor. Process the cookies until there are no more large pieces.

The mix should be sandy but not dusty.

Pour the crumbs into a bowl and mix the melted butter, sugar and salt.

The mixture should be like wet sand and stick together when squeezed.

Press crumbs firmly into bottom and up sides of 9-inch pie pan to form crust, using a glass or measuring cup to help you press firmly.

Bake the Graham Cracker Crust:

Bake for 10 to 12 minutes or until the crust begins to turn a slightly darker brown color and smells fragrant.

Remove from the oven and allow to cool completely.

Make the cream pie filling:

Combine sugar, egg yolks, and cornstarch in a medium saucepan. Beat on the fire until they gain a little volume and turn a light yellow color. Beat the milk and salt.

Place saucepan over medium heat and whisk constantly until thickened, 15 to 20 minutes. (If this seems to be going too slow, it's okay to turn the heat up a bit.)

When the filling is ready, the whisk should momentarily leave some visible traces on the surface before disappearing.

Add the vanilla and grated coconut.

Transfer to the pie crust:

Spread half of the cream filling mixture on the cooled graham cracker crust. Slice the plantains and place on top, then cover with the remaining cream.

Be sure to cover all the plantains (so they don't brown!).

Smooth the surface and press the plastic wrap directly over the top.

Cool the cake:

at least 4 hours or up to 24 hours to set.

Make the whipped cream topping:

When you are ready to serve the cake, use a stand mixer or stand mixer to whip the cream to soft peaks.

Beat in the sugar and continue beating until the cream has a medium peak.

Generously spread the cream on the cold cake. Sprinkle the top with additional shredded coconut.

Once assembled, the cake can be kept refrigerated for a few hours before serving.

After just a few hours, though, the whipped cream can start to weep. It still tastes good, but it's less visually appealing!

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