Coconut Banana Cream Pie For Two

I tell you, sometimes you just need some banana coconut cream pie. Like *NEED*. 

I came up with this recipe after a craving hit me one afternoon. I didn’t want to make a whole pie (because I would eat a whole pie). I just wanted enough for mom and I to share for dessert. You could probably get 3 or 4 smaller servings out of this but…. We did 2. #ILovePie 

I think it was about 15-20 minutes to whip this up….plus about 2 hours of cooling time. You probably have all the ingredients in your kitchen right now, nothing fancy schmancy required! 

Coconut Banana Cream Pie For Two 

Ingredients

Crust

2/3 cup graham cracker crumbs

2 Tbsp brown sugar

2 Tbsp butter, melted

Filling

3 Tbsp sugar

1  1/2 Tbsp  cornstarch

Pinch salt

1 cup heavy cream (or half and half will work)

1 egg yolk

1 tsp vanilla

1/2 tsp coconut extract

1/2 Tbsp butter

1/2 cup toasted coconut

1/2 banana, sliced

Topping

1/2 cup whipping cream

1/2 tsp vanilla

1-2 Tbsp sugar

Directions

Preheat oven (or toaster oven) to 350. 

Prepare crust - mix graham crumbs, brown sugar, and butter. Press into bottom and up the sides of 2 - 5 inch containers. Bake at 350 for about 8-10 minutes, until lightly browned. Remove from oven and set on counter while you prepare filling.

Prepare filling - Stir together sugar, cornstarch, and salt in a small pan. Slowly whisk in heavy cream until we’ll mixed. Set over medium heat and cook, stirring constantly, until steaming. 

In a small bowl, whisk egg yolk. Slowly, about 1 Tbsp at a time, whisk in the steaming cream mixture to temper the eggs. Don’t mix it in too quickly or you will scramble the egg!

When all mixed, place back in pan, over medium heat and cook, stirring constantly, about 1-2 minutes, until thickened. Remove from heat and stir in vanilla, coconut extract, and butter. Stir until combined. Stir in the toasted coconut. 

Place sliced banana pieces into the two graham cracker crusts. Pour the cream filling evenly into the two pans. Set in fridge and cool completely. 

Prepare topping - whip cream with vanilla and sugar to stiff peaks. Spread half of cream on each cooled pie. 

Chill until ready to eat. Optional but you can sprinkle with a little more coconut and a slice of banana to fancy it up a bit. 

When I say that this hit the spot…. I mean…*jazz hands*…it hit the spot! 

Leave out the banana if you want a classic coconut cream pie. Add more bananas and leave the coconut out if you want a banana cream pie. Personally I like both in there. 

I count this as “for two” but the servings are very generous. You could make it in mini cupcake tins and probably get around 6? maybe… let us know if you give it a try. 

I’m cool with eating a big ol’ piece of pie so I’m still counting it as 2.