Tropical Banana Cream Pie is your next go-to dessert that'll transport you straight to a sunny paradise. This pie combines creamy coconut milk and ripe bananas with a zing of crushed pineapple for a refreshing treat. Perfect for summer gatherings or when you need a little escape from the everyday.
Bananas provide the base flavor and creamy texture. Make sure they’re ripe for optimal sweetness and taste.
Granulated sugar sweetens the filling without overpowering the tropical notes.
Cornstarch is the thickening agent that helps the filling set properly.
Coconut milk adds a rich, tropical flavor, making the pie wonderfully creamy.
Egg yolks give the filling a velvety texture and add richness.
Unsalted butter is stirred in for a smooth and luscious finish.
Vanilla extract enhances all the flavors, pulling everything together.
Crushed pineapple adds a burst of fruity freshness and texture.
Heavy cream is whipped for a light, airy topping that balances the dense filling.
Powdered sugar sweetens the whipped cream without the grittiness of granulated sugar.
Toasted coconut flakes give the pie a crunchy contrast and a touch of nutty flavor.
This pie pairs beautifully with a light and fruity white wine or a refreshing iced tea. For a fun tropical twist, serve alongside a scoop of mango or passion fruit sorbet.
Start by slicing two bananas and evenly arranging the slices on the bottom of your graham cracker crust. This layer of bananas acts as the foundation for all the tropical goodness to come.
In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the coconut milk until you have a smooth mixture, then cook it over medium heat. Keep stirring until it thickens and starts to boil, which should take about 5 minutes.
While that's going, whisk your egg yolks in a separate bowl. Slowly add a bit of the hot coconut milk mixture to the yolks, whisking continuously to temper them. This step is crucial to prevent the yolks from scrambling.
Pour the tempered egg yolk mixture back into the saucepan. Continue to cook for an additional 2 minutes, stirring constantly to ensure it all comes together smoothly.
Remove the saucepan from heat and stir in the butter and vanilla extract until the mixture is velvety smooth. Fold in the crushed pineapple, then pour this tropical filling over the banana layer in your crust.
Refrigerate the pie for at least 4 hours, or until set. This chilling time allows the flavors to meld and the filling to firm up.
Just before serving, whip the heavy cream with powdered sugar until stiff peaks form. Slice the remaining banana and arrange the slices on top of the pie. Spread or pipe the whipped cream over the pie, then finish with a sprinkle of toasted coconut flakes for that extra tropical touch.
Share