Banana Cream Pie With Whipped Cream and Coconut

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/7/22
Banana Cream Pie
Lew Robertson / Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
478 Calories
25g Fat
55g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 478
% Daily Value*
Total Fat 25g 33%
Saturated Fat 10g 48%
Cholesterol 140mg 47%
Sodium 153mg 7%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 10%
Protein 9g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious banana cream pie recipe, made with plenty of bananas and topped with whipped cream or whipped topping. It's perfect to bring to any sort of dinner or holiday party to wash down your favorite entree with. Your family and guests are sure to love its sweet flavor.

Top the pie off with the optional toasted coconut for an extra-special look and flavor. 

Use a ready-made pie shell or use a homemade baked pie crust.

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks (slightly beaten)
  • 1 tablespoon butter
  • 1 teaspoon vanilla (divided)
  • 1 baked 9-inch pie pastry shell
  • 4 to 5 ripe but firm bananas
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup  heavy cream
  • 2 to 4 tablespoons of powdered sugar (sifted)

Steps to Make It

  1. Combine the sugar, cornstarch, and salt in top of a double boiler. Gradually add milk, mixing well. Cook over rapidly boiling water until thickened, stirring constantly. Continue cooking and stirring for 10 minutes longer.

  2. Stir a small amount of the hot mixture into the beaten egg yolks then return back to the hot mixture in the pan. Cook for 1 minute longer (the minimum safe temperature for cooked eggs is 160 F). Remove from heat. Add butter and 1/2 teaspoon vanilla to the filling then let cool thoroughly.

  3. While the filling is cooling, toast the coconut, if using. Spread the coconut out in a single layer in a large skillet. Place the skillet over medium-low heat and cook, stirring and turning constantly, until lightly browned. Remove from the heat and pour it out onto a plate to stop the cooking process.

  4. In a deep mixing bowl, beat the heavy cream until it is almost stiff. Add the powdered sugar and the remaining 1/2 teaspoon of vanilla and continue beating until stiff.

  5. Cover the bottom of the prepared cooled pie shell with a small amount of cooled filling. Peel bananas and slice into the pie shell. Cover with remaining filling.

  6. Garnish the top of the pie with sliced bananas arranged overlapped in a circle about 1/2 inch in from the crust edge.

  7. Top the pie with a mound of sweetened whipped cream or whipped topping in center of pie.

  8. Sprinkle toasted coconut over the pie, if desired.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.