Tropical Banana Cream Pie

This tropical twist on the classic Banana Cream Pie combines the creamy richness of coconut and the tangy freshness of pineapple, making it a delightful dessert perfect for any occasion. Enjoy a slice of paradise with this easy-to-make, flavor-packed pie.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 8

Ingredients

1 9-inch graham cracker crust

3 large ripe bananas

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups coconut milk

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 cup crushed pineapple (drained)

1 cup heavy cream

2 tablespoons powdered sugar

1/4 cup toasted coconut flakes

Instructions

1. Slice two bananas and arrange them evenly on the bottom of the graham cracker crust.

2. In a medium saucepan, combine sugar, cornstarch, and salt.

3. Gradually whisk in coconut milk until smooth, and cook over medium heat until the mixture thickens and boils, about 5 minutes.

4. In a separate bowl, whisk egg yolks, then slowly add a small amount of the hot coconut milk mixture while whisking continuously.

5. Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.

6. Remove from heat and stir in butter and vanilla extract until smooth.

7. Fold in the crushed pineapple and pour the filling over the banana slices in the crust.

8. Refrigerate for at least 4 hours or until set.

9. Before serving, whip the heavy cream with powdered sugar until stiff peaks form.

10. Slice the remaining banana and arrange on top of the pie. Spread or pipe the whipped cream over the pie and sprinkle with toasted coconut flakes.

11. Serve chilled and enjoy your tropical treat!

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

Serve directly from the fridge.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.