Name: Coconut Banana Cream Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6-8 Servings
Ingredients: For the Crust; 7½ ounces shortbread cookies (about 2 boxes); 1¼ cups loosely packed unsweetened toasted coconut; 2 tablespoons granulated sugar; 4 tablespoons (2 ounces) unsalted butter, melted; 1½ cups granulated sugar; 1 tablespoon all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon salt; 3 large eggs; 1 cup buttermilk; 4 tablespoons (2 ounces) unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 1 teaspoon banana liquor or banana extract; 3 ounces unsweetened toasted shredded or shaved coconut, divided; 1¼ cups heavy cream, chilled; 3 tablespoons confectioners’ sugar; 1 tablespoon cornstarch; ½ teaspoon banana liquor or banana extract; 2 ounces unsweetened toasted coconut (shredded or shaved coconut chips will both work); 2 to 3 bananas, peeled and sliced (select bananas that are not overly ripe)

Sweets

Coconut Banana Cream Pie

Author: Mary DiSomma

500th Recipe on marysdelishes.com

I love a good pie, and this one has a little story behind it, so it’s very special to me. The first time I tried coconut cream pie was at Wildfire Restaurant in Chicago. I liked it so much that I asked the chef for the recipe. He said no. So I kept coming back, and I kept asking. I’m sorry, but I really wanted it! It took four tries total, but he eventually shared the recipe with me. It was a very generous move that I’m still grateful for today—this pie is in my regular rotation, but of course I made a few changes of my own. I even included it in my cookbook, My Life in Pies.

This pie recipe has a lot going for it. It has a buttery coconut shortbread crust, creamy filling, crunchy toasted coconut, fresh banana slices, banana liqueur for depth of flavor, and a fluffy whipped cream topping. It’s rich without being too heavy, and the coconut-banana combo will make you feel like you’re on a tropical vacation. The toasted coconut pieces add some satisfying texture that keeps you coming back for another bite.

Ingredient Tips

When shopping for coconut, look for shaved coconut (sometimes branded as coconut chips), rather than shredded coconut. Coconut chips come as larger pieces and they look beautiful on top of the finished pie. Plus, they give you more crunch.

Shredded coconut is usually soft and has sweeteners added. While coconut chips are often sweetened as well, I prefer unsweetened coconut for this pie. There’s already plenty of sweetness, so choosing coconut without added sugars will allow its natural flavor to come through better.

Just for a visual reference point, shaved coconut looks like thick, wide curls of the white coconut meat. It’s great for decorating and looks very pretty as a topping. Shredded coconut looks more like grated cheese or thin confetti.

You can, but do try to find unsweetened coconut if you can. This pie already has sugar in the crust, filling, and whipped cream. I personally prefer letting the natural flavor of the coconut come through without adding extra sweetness. If sweetened coconut is the only available option, just know your finished pie will be a little bit sweeter.

You could use fresh coconut, but it would require some extra prep work. You’ll need to open the coconut, remove the flesh, and cut it into chips yourself. Then comes dehydrating or toasting it—and that’s a whole other process we don’t have time to get into right now! For this pie, pre-packaged unsweetened coconut chips are best because they’re easy and consistent. Even if you prepare a fresh coconut yourself, it might not behave the same way in the recipe.

Preparation + Preservation Tips

You’ll need to chill the crust for 15 minutes before baking it. The key to a flaky crust is keeping the dough nice and cold. Chilling the dough stops the butter from melting too fast once it’s in the oven. The end result is a buttery and flavorful melt-in-your-mouth crust.

For this recipe, you’ll also be blind baking (AKA parbaking) the crust. That means the crust gets a little baking time before you add the filling. The reason we do this is so the crust cooks all the way through, including on the bottom. If you’ve made pies before and noticed that the middle of the crust comes out under-done sometimes, parbaking prevents that.

Some coconut chips will come already toasted. If you’re toasting the raw coconut chips yourself, just keep it simple and keep an eye on them. Spread them out on a parchment-lined baking sheet and toast it in a 300°F oven. Toasting only takes 3 or 4 minutes—and they can burn quickly—so don’t walk away while they’re in the oven!

The custard should still have a little jiggle to it when you take the pie out of the oven—but it should be firm to the touch. If it’s loose or liquidy, it probably needs a few more minutes. Remember that the filling will continue to set as it cools, so if it’s soft and jiggly but not molten liquid, you’re good to go. Let the pie cool completely before adding any toppings.

Yes! This is a good pie to get a head start on. You can make the crust and add the filling, then let the pie cool and refrigerate overnight. Wait until just before serving to add the whipped cream, sliced bananas, and toasted coconut. The bananas will start to brown as soon as you slice them up, so this tip is mostly for presentation.

Yes. If you have leftovers, cover the pie and refrigerate it. It’s generally better to enjoy the whipped cream and banana topping sooner rather than later, so enjoy it as soon as possible after that! I won’t tell if you help yourself to an extra slice.

Yes and no. You can freeze the pie, but only before adding the whipped cream, bananas, and other garnishes. Once your baked pie has cooled completely, wrap it with plastic wrap and freeze it. Thaw it in the refrigerator a day before serving. Add the whipped cream, fresh banana slices, and toasted coconut just before you slice it up.

Extra Tips

The coconut shortbread crust recipe included here is like a little trick I keep up my sleeve. It works beautifully with all kinds of pie fillings—and other desserts too! Try it as the base for a fruit pizza, chocolate or French silk pie, or key lime pie. Once you have the crust down, you can get creative with the filling and make whatever you're craving.

Once cooled, toasted coconut can be stored in a zip-top bag at room temperature for several weeks. I love having some ready to go for parfaits, desserts, or a quick topping. It’s also great in homemade granola and sprinkled over ice cream. For savory dishes, try using it as a topping for shrimp, coconut-based soups and curries, or salads. The possibilities, as usual, are endless!

The Making of My Life in Pies

I loved working in the kitchen with my mom. When I was ready to progress from watching to taking the rolling pin in my own hands, she was patient in teaching me the techniques of making the perfect pie. I am grateful for these memories. Given my mother’s skills, our family became accustomed to homemade desserts. I don’t ever recall her serving a store-bought pie. I’m sure it was the same with my grandmother.

This is my earliest recollection of baking pies in my mother’s kitchen. Recipe cards were the bible. My mother’s pies were so beautiful and tasty because she worked from recipes passed down through generations–literally tried and true. In the quest for precision in baking, repetition is a virtue. My mother never veered off course with her pies. Easter always brought her sweet ricotta pie and her savory Easter calzone. Thanksgiving was always a well-stuffed apple, mincemeat, or pumpkin pie. Christmas was more about cookies, but she would break out and bake an apple pie just for good measure.

Nothing beats sitting around the table with family and friends and enjoying a slice of homemade pie. This is where we hear family stories and share dreams for the future.

An excerpt from My Life in Pies. Purchase your copy here.