I’m a huge dessert person. I always have been. I love everything from very sweet candies to succulent brownies and fruit-based pastries. At group events, I’m usually the one eyeing the dessert table, I live for desserts. I say all that so you understand that when I say this recipe for Coconut Banana Cream Pie is one of my favorite desserts ever, you know how seriously I take that recommendation. Once you’ve bitten into that delicious, creamy filling I think you’ll agree with me. The secret to this amazing Coconut Banana Cream Pie recipe is the thing that makes it different from any other coconut pie you may have tried: the crust. Instead of a traditional pie crust or a graham cracker substitution, this recipe makes the crust out of coconut. You read that right. This Coconut Banana Cream Pie is layered on top of a coconut crust. My mouth is watering just thinking about it..
Recipe Notes:
Cook the coconut for the crust in the butter, turning it often in the skillet until it turns a nice golden brown (approx. 4-5 minutes). When pressing the coconut crust into the baking pan, don’t press too firmly. You want it to be compact but not tightly packed or it will be hard to cut through. Bringing the filling to a boil while stirring constantly is essential to make sure it sets.
Source: Adapted From Lawry’s The Prime Rib Restaurant © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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