Coconut cream pie meets banana pudding in one glorious whipped cream-topped beauty by pie maven Erin Jeanne McDowell. Half the coconut custard is poured into the toasted coconut piecrust and topped with a layer of vanilla wafers before being covered with even more custard filling. After chilling, bananas and plenty of whipped cream round out this ultimate cream pie. You can find more Mile-High Diner Pies in our September/October 2020 issue!
Banana Coconut Cream Pie
- 1 (13.5-ounce) can (383 grams) coconut milk
- 1 cup (226 grams) whole milk
- 2 cups (468 grams) heavy whipping cream, divided
- ¾ cup (149 grams) plus ⅓ cup (66 grams) granulated sugar, divided
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ⅓ cup (37 grams) cornstarch
- ½ teaspoon (2 grams) fine sea salt
- 3 large egg yolks (64 grams)
- 1 large egg (56 grams)
- 2 tablespoons (28 grams) unsalted butter
- 1¼ cups (88 grams) toasted unsweetened flaked coconut, divided
- 2 teaspoons (10 grams) vanilla extract, divided
- Toasted Coconut Pie Dough (recipe on page 59), blind-baked and cooled completely
- 25 vanilla wafers (100 grams), divided
- 2 to 3 medium bananas (310 grams), very thinly sliced and divided
- In a medium stockpot, heat coconut milk, milk, ½ cup (115 grams) cream, ¼ cup (50 grams) sugar, and reserved vanilla bean seeds over medium heat just until bubbles form around edges of pot. (Do not boil.)
- In a medium bowl, whisk together ½ cup (99 grams) sugar, cornstarch, and salt until combined. Whisk in egg yolks and egg until well combined.
- Pour about one-fourth of hot coconut milk mixture into sugar mixture, whisking constantly. Pour sugar mixture into remaining hot coconut milk mixture in pot, whisking constantly. Reduce heat to medium-low, and cook, stirring constantly with a silicone spatula, until mixture is thickened and large bubbles begin to break surface in center of pot. Remove from heat, and stir in butter until melted and mixture is smooth. Stir in 1 cup (70 grams) flaked coconut and 1 teaspoon (5 grams) vanilla. Pour about half of mixture into cooled blind-baked Toasted Coconut Pie Dough, and spread into an even layer. Arrange about 20 vanilla wafers on top of filling in a single layer. Pour remaining filling on top of vanilla wafers, and spread into an even layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming, and refrigerate until completely cool and set, at least 4 hours or up to 24 hours.
- Arrange about two-thirds of banana slices in an even layer on top of pie, overlapping each slice. Crumble remaining vanilla wafers, and sprinkle on top of banana slices in an even layer.
- In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1½ cups (353 grams) cream, remaining ⅓ cup (66 grams) sugar, and remaining 1 teaspoon (5 grams) vanilla at medium speed until medium peaks form, 2 to 3 minutes. Spread, spoon, or pipe whipped cream on top of pie. Top with remaining ¼ cup (18 grams) flaked coconut and remaining banana slices. Refrigerate until ready to serve.
Make ahead and storage: The crust can be blind-baked up to 1 day ahead. The pie can be made up to 1 day ahead; cover pie in plastic wrap, and store in refrigerator. Keep in mind that it’s best to add the Sweetened Whipped Cream just before serving. Refrigerate leftovers in an airtight container for up to 2 days.