Imagine a dessert that transports you to a sun-drenched paradise with every single bite - a pie so creamy, so decadent, that it feels like a vacation on a plate! Our Creamy Banana Coconut Pie is not just a dessert; it's a culinary escape that combines the luscious sweetness of ripe bananas, the rich smoothness of coconut milk, and a cloud-like whipped cream topping that will make your guests beg for the recipe. Whether you're a baking novice or a seasoned pro, this pie promises to be your new go-to crowd-pleaser that's surprisingly easy to create.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 3 ripe bananas, sliced
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish, gently pressing it into the bottom and sides.
- In a medium saucepan, whisk together sugar and cornstarch until well combined. Gradually pour in coconut milk, stirring constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook the mixture, stirring continuously, until it begins to thicken and bubble. This should take about 5-7 minutes.
- Remove the coconut milk mixture from heat and stir in vanilla extract. Let it cool for 5 minutes, stirring occasionally to prevent a skin from forming.
- Layer the sliced bananas evenly across the bottom of the prepared pie crust.
- Pour the warm coconut milk custard over the banana slices, ensuring they are completely covered.
- Sprinkle shredded coconut evenly over the top of the custard.
- Bake the pie in the preheated oven for 25-30 minutes, or until the edges of the crust are golden brown and the coconut is lightly toasted.
- Remove from oven and let the pie cool completely at room temperature, which will take approximately 1-2 hours.
- Once cooled, whip the heavy cream until stiff peaks form.
- Before serving, top the pie with the whipped cream and garnish with additional shredded coconut if desired.
- Refrigerate any leftovers and consume within 2-3 days for the best flavor and texture.
Tips
- Choose perfectly ripe bananas with some brown spots for maximum sweetness and flavor.
- Whisk the cornstarch and sugar thoroughly to prevent lumpy custard.
- Stir the coconut milk mixture constantly while cooking to achieve a smooth, creamy consistency.
- Let the pie cool completely at room temperature to allow the custard to set properly.
- For an extra flavor boost, toast the shredded coconut lightly before sprinkling on top.
- Use cold heavy cream for the best whipped cream texture.
- Serve chilled for the most refreshing and delightful dessert experience.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 5g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 65mg
