Banana Cream Pie with Coconut Caramel Sauce

Indulge in the tropical decadence of Banana Cream Pie with Coconut Caramel Sauce, a dessert that combines luscious banana custard, a buttery graham cracker crust, and a rich, velvety coconut caramel topping. This pie features layers of ripe bananas nestled under a creamy homemade custard, all crowned with a drizzle of caramel sauce made from sweetened coconut milk and a sprinkle of toasted coconut for added texture. With its balance of sweet and nutty flavors, this recipe is perfect for entertaining or treating yourself to a slice of paradise. Ready in under an hour of active preparation, this crowd-pleasing dessert will leave your guests asking for seconds. Ideal for tropical dessert lovers, this pie is as visually stunning as it is delicious!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter (melted)
• 2 tablespoons Granulated sugar
• 2.5 cups Whole milk
• 0.5 cup Heavy cream
• 0.5 cup Granulated sugar (for filling)
• 3 tablespoons Cornstarch
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 2 teaspoons Vanilla extract
• 3 medium Bananas (ripe)
• 1 cup Coconut milk (full-fat)
• 0.75 cup Brown sugar
• 2 tablespoons Unsalted butter (for sauce)
• 0.5 cup Shredded coconut (toasted)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter (6 tablespoons), and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes, then allow it to cool completely.

Step 4

In a medium saucepan, whisk together the milk, heavy cream, 0.5 cup granulated sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until the mixture begins to thicken and bubble.

Step 5

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to temper the eggs, whisking constantly. Pour the tempered eggs back into the saucepan, continuing to whisk until the mixture thickens further, about 2-3 minutes.

Step 6

Remove the saucepan from the heat and stir in vanilla extract. Allow the custard to cool slightly.

Step 7

Slice the bananas and arrange them in a single layer over the baked crust. Pour the custard over the bananas, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.

Step 8

For the coconut caramel sauce, combine the coconut milk and brown sugar in a saucepan over medium heat. Bring to a simmer, stirring constantly, until the mixture thickens and reduces slightly, about 10-12 minutes.

Step 9

Add the 2 tablespoons of butter to the sauce and cook for another 2 minutes. Remove from heat and let cool slightly.

Step 10

Before serving, drizzle the coconut caramel sauce over the pie and sprinkle with toasted shredded coconut. Slice and enjoy!

Nutrition Facts

Serving size	(1738.3g)

Amount per serving	% Daily Value*
Calories	4357.3

Total Fat 263.9g	0%
Saturated Fat 171.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1180.1mg	0%
Sodium 2059.5mg	0%
Total Carbohydrate 439.1g	0%
Dietary Fiber 30.7g	0%
Total Sugars 257.0g
Protein 55.7g	0%

Vitamin D 359.9IU	0%
Calcium 1082.6mg	0%
Iron 12.4mg	0%
Potassium 3129.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 5.1%

Carbs: 40.3%