Coconut Banana Chocolate Cream Pie

Treat your taste buds to an irresistible fusion of flavors with this Coconut Banana Chocolate Cream Pie! Perfectly balancing tropical sweetness and rich decadence, this pie starts with a golden, crispy crust made from toasted shredded sweetened coconut. Inside, layers of ripe banana slices and velvety homemade chocolate pudding come together for a dessert that's as luxurious as it is comforting. Topped with a cloud of freshly whipped cream and optional toasted coconut or chocolate shavings for extra flair, this no-bake pie is a show-stopping centerpiece for any occasion. Whether you're hosting a summer gathering or indulging in a weekend treat, this creamy, dreamy dessert will have everyone asking for seconds! Keywords: coconut dessert, banana chocolate pie, easy cream pie, tropical recipes, homemade pudding pie.

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Shredded sweetened coconut
• 3 tablespoons Unsalted butter (melted)
• 2 tablespoons Granulated sugar
• 3 Ripe bananas
• 2.5 cups Whole milk
• 0.33 cup Granulated sugar (for pudding)
• 3 tablespoons Cornstarch
• 4 Egg yolks
• 1 teaspoon Vanilla extract
• 4 ounces Bittersweet chocolate (chopped)
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 0.25 cup Toasted coconut (optional for garnish)
• 2 tablespoons Chocolate shavings (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine shredded sweetened coconut, melted butter, and 2 tablespoons of sugar. Stir until evenly coated.

Step 3

Press the coconut mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 4

Bake the crust for about 10-12 minutes or until golden brown. Keep a close eye on it to prevent burning. Let the crust cool completely.

Step 5

Slice the bananas into coins and arrange them in the bottom of the cooled coconut crust.

Step 6

In a medium saucepan, whisk together 2 1/2 cups of milk, 1/3 cup sugar, and 3 tablespoons cornstarch until smooth.

Step 7

Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.

Step 8

In a separate bowl, whisk the 4 egg yolks. Slowly pour about one-third of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.

Step 9

Return the tempered egg yolk mixture to the saucepan and cook for another 2-3 minutes, stirring until thickened.

Step 10

Remove the saucepan from heat and stir in vanilla extract and chopped bittersweet chocolate until smooth and fully melted.

Step 11

Pour the chocolate pudding over the sliced bananas in the crust, spreading it into an even layer. Let the pie cool to room temperature, then refrigerate for at least 4 hours to set.

Step 12

In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.

Step 13

Spread the whipped cream over the set chocolate pudding layer.

Step 14

Optional: Garnish with toasted coconut and chocolate shavings for an extra touch of flavor and presentation.

Step 15

Slice and serve the Coconut Banana Chocolate Cream Pie chilled. Enjoy!

Nutrition Facts

Serving size	(2141.8g)

Amount per serving	% Daily Value*
Calories	6037.9

Total Fat 357.3g	0%
Saturated Fat 250.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1144.2mg	0%
Sodium 561.4mg	0%
Total Carbohydrate 662.0g	0%
Dietary Fiber 63.6g	0%
Total Sugars 472.1g
Protein 64.3g	0%

Vitamin D 341.6IU	0%
Calcium 1029.9mg	0%
Iron 15.8mg	0%
Potassium 4103.4mg	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: 52.5%

Protein: 4.2%

Carbs: 43.3%