Table of Contents

Lawry’s Coconut Banana Cream Pie (W/Coconut Crust)

I remember one sweltering summer afternoon, probably fifteen years ago, when my Aunt Millie unveiled this absolutely decadent Coconut Banana Cream Pie at our family barbecue. The heat was relentless, but one bite of that chilled pie, with its crunchy coconut crust and silky-smooth filling, instantly transported me to a tropical paradise. The bananas were perfectly ripe, and the hint of vanilla was just heavenly. From that moment on, no summer gathering felt complete without it.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 4 hours 50 minutes
Servings: 8
Yield: 1 pie
Dietary Type: Not Vegetarian

Ingredients

For the Coconut Pie Shell:

½ cup butter, plus more for pie plate
3 cups sweetened flaked coconut

For the Pie Filling:

4 egg yolks
¾ cup sugar, divided
3 tablespoons cornstarch
¼ teaspoon salt
¼ cup flour
3 cups half-and-half, divided
Yellow food coloring (optional)
2 teaspoons vanilla extract
2 bananas
1 cup whipping cream
1 tablespoon powdered sugar

Equipment Needed

9-inch pie plate
Large skillet
Small bowl
3-quart saucepan
Whisk
Plastic wrap
Pastry bag (optional)

Instructions

Prepare the Pie Plate: Lightly butter a 9-inch pie plate. This ensures the coconut crust doesn’t stick.
Toast the Coconut: In a large skillet over medium heat, melt ½ cup of butter. Add the 3 cups of sweetened flaked coconut and brown the flakes, stirring constantly. This process should take about 5 minutes. Watch carefully, as coconut can burn quickly. The flakes should be a beautiful golden brown color.
Form the Crust: Press the browned coconut mixture firmly and evenly into the prepared pie plate to form a shell. Ensure the sides are well compacted.
Chill the Crust: Chill the coconut crust in the refrigerator for 30 minutes before filling. This helps it set and hold its shape.
Prepare the Egg Yolk Mixture: In a small bowl, combine the 4 egg yolks, ¼ cup of the sugar, 3 tablespoons of cornstarch, ¼ teaspoon of salt, and ¼ cup of flour. Gradually add 1 cup of the half-and-half, whisking until smooth to avoid lumps.
Make the Custard Base: In a 3-quart saucepan, combine the remaining 2 cups of half-and-half and ½ cup of the sugar. Bring the mixture just to a boil over medium heat, stirring occasionally to prevent scorching.
Temper and Cook the Filling: Slowly pour the egg yolk mixture into the saucepan with the hot half-and-half mixture, whisking constantly to prevent the eggs from scrambling. Cook and stir until the mixture returns to a boil and thickens, about 1 minute. The filling should be thick enough to coat the back of a spoon. Remember to keep stirring!
Flavor and Cool the Filling: Remove the saucepan from the heat. Stir in 2 drops of yellow food coloring (if desired) and 2 teaspoons of vanilla extract. Cover the surface of the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool completely to room temperature.
Assemble the Pie: Slice the 2 bananas into the chilled coconut pie shell. Pour the cooled filling into the shell, covering the bananas.
Make the Whipped Cream: In a chilled bowl, whip 1 cup of whipping cream with 1 tablespoon of powdered sugar until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter!
Decorate the Pie: Spoon the whipped cream in dollops or pipe it with a pastry bag around the edge of the pie.
Chill and Serve: Chill the pie for at least 2 hours before slicing and serving. This allows the filling to set completely and the flavors to meld.

Expert Tips & Tricks

Browning the Coconut: Keep a close eye on the coconut while browning it, as it can burn very quickly. Stir constantly to ensure even browning. A slightly burnt coconut will result in an unpleasantly bitter crust.
Preventing Lumps: Whisk the egg yolk mixture thoroughly to avoid lumps. Tempering the eggs by slowly adding the hot cream mixture is also key to preventing scrambled eggs in your filling.
Skin on the Filling: Covering the custard with plastic wrap pressed directly on the surface is crucial to prevent a skin from forming as it cools. Nobody wants lumpy custard!
Banana Browning: To prevent the banana slices from browning, you can brush them lightly with lemon juice before adding them to the pie. However, they are covered by the custard so this is not mandatory.
Whipped Cream Stability: For a more stable whipped cream, add a teaspoon of cornstarch or gelatin while whipping. This will help it hold its shape for longer.

Serving & Storage Suggestions

Serve the Coconut Banana Cream Pie chilled. It’s delicious on its own, but a sprinkle of toasted coconut flakes adds a nice finishing touch.

Storage: Leftover pie should be stored in the refrigerator, covered, for up to 3 days. The crust may soften slightly over time, but the flavor will remain delicious. It is not recommended to freeze this pie, as the texture of the filling and crust may change. While you can leave the pie out at room temperature for a short time (up to 2 hours), it is best to keep it refrigerated to prevent bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	653 kcal	N/A
Calories from Fat	427 g	65%
Total Fat	47.5 g	73%
Saturated Fat	32.4 g	161%
Cholesterol	187.8 mg	62%
Sodium	318.5 mg	13%
Total Carbohydrate	54 g	17%
Dietary Fiber	2.5 g	9%
Sugars	38.7 g	N/A
Protein	6.4 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Crust: Use a gluten-free all-purpose flour blend or a combination of almond flour and coconut flour to make a gluten-free coconut crust.
Dairy-Free Filling: Substitute the half-and-half with coconut milk for a dairy-free version. Use full-fat coconut milk for the richest texture. Be aware that this will affect the taste significantly.
Chocolate Version: Add cocoa powder to the filling for a chocolate coconut banana cream pie. A few tablespoons should do the trick.
Seasonal Fruit: Experiment with other seasonal fruits instead of bananas, such as berries, peaches, or mangoes.
Spiced Crust: Add a pinch of cinnamon or nutmeg to the coconut crust for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use unsweetened coconut flakes instead of sweetened?
A: Yes, you can use unsweetened coconut flakes, but you may need to add a bit more sugar to the crust mixture to compensate for the lack of sweetness. Start with 2-3 tablespoons of sugar and adjust to your taste.

Q: How do I prevent the coconut crust from becoming too hard?
A: Be careful not to overbake the coconut crust when browning the flakes. Overbaking can lead to a dry and hard crust. Also, ensure you are pressing the coconut firmly into the pie plate, but not so hard that it becomes dense.

Q: Can I make the filling ahead of time?
A: Yes, the filling can be made a day ahead of time. Store it in the refrigerator, covered with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Q: Why is my filling lumpy?
A: A lumpy filling is often caused by improper whisking of the egg yolk mixture or by not tempering the eggs correctly. Be sure to whisk the mixture until smooth and temper the eggs by slowly adding the hot half-and-half mixture while whisking constantly.

Q: What can I do if my whipped cream isn’t stiff enough?
A: Make sure your bowl and beaters are chilled before whipping the cream. You can also add a stabilizer like a teaspoon of cornstarch or gelatin to help the cream hold its shape.

Final Thoughts

This Coconut Banana Cream Pie is more than just a dessert; it’s a slice of sunshine on a plate. The tropical flavors and creamy texture make it the perfect treat for any occasion. I encourage you to give this recipe a try and share it with your loved ones. It’s a guaranteed crowd-pleaser, and I’m confident it will bring as much joy to your table as it has to mine. Don’t hesitate to get creative with variations and substitutions to make it your own! Enjoy!

Lawry’s Coconut Banana Cream Pie (W/Coconut Crust) Recipe