Coconut/Banana Cream Pie

Total Time

Prep: 30 min. + chilling


8 servings

Updated: Oct. 15, 2022
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings—it's everyone's favorite treat—and also for when company comes by. Our children—6 and 3—"help" me with baking. They've learned many of their measurement in the kitchen!


  • 3 cups sweetened shredded coconut
  • 7 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoons salt
  • 3 cups half-and-half cream
  • 4 large egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 large firm bananas, sliced
  • Whipped cream and sliced bananas, optional


  1. In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack.
  2. For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring.
  3. Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.

Nutrition Facts

1 piece: 544 calories, 34g fat (24g saturated fat), 178mg cholesterol, 316mg sodium, 52g carbohydrate (40g sugars, 3g fiber), 6g protein.