Dessert: United States – Banana Coconut Cream Pie with Passion Fruit Drizzle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 pre-baked 9-inch (23 cm) pie crust (flaky or graham)
2 cups (480 ml) whole milk
1 / 2 cup (45 g) shredded coconut
1 / 2 cup (100 g) sugar
3 tbsp (24 g) cornstarch
3 large egg yolks
2 tbsp (28 g) unsalted butter
1 tsp (5 ml) vanilla extract
3 ripe bananas, sliced
1 cup (240 ml) heavy cream, whipped
1 / 3 cup (80 ml) passion fruit pulp
1 tbsp (12 g) sugar (for drizzle)
Extra shredded coconut, toasted, for topping

Show original ingredient measurements

1 pre-baked 9-inch pie crust (flaky or graham)
2 cups (480 ml) whole milk
1 / 2 cup (45 g) shredded coconut
1 / 2 cup (100 g) sugar
3 tbsp (24 g) cornstarch
3 large egg yolks
2 tbsp (28 g) unsalted butter
1 tsp (5 ml) vanilla extract
3 ripe bananas, sliced
1 cup (240 ml) heavy cream, whipped
1 / 3 cup (80 ml) passion fruit pulp
1 tbsp (12 g) sugar (for drizzle)
Extra shredded coconut, toasted, for topping

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast shredded coconut briefly in a dry pan. Heat milk with 1/4 cup (60 ml) toasted coconut until simmering.
2. Whisk sugar and cornstarch with egg yolks until pale. Temper with hot milk, return to pan and cook until thick, stirring. Off heat, stir in butter and vanilla.
3. Cool slightly, then layer banana slices in crust and pour coconut pastry cream over. Chill until set.
4. Whip cream to soft peaks and spread over chilled pie. Warm passion fruit pulp with sugar and drizzle over whipped cream; sprinkle with remaining toasted coconut.

1. Toast shredded coconut briefly in a dry pan. Heat milk with 1/4 cup toasted coconut until simmering.
2. Whisk sugar and cornstarch with egg yolks until pale. Temper with hot milk, return to pan and cook until thick, stirring. Off heat, stir in butter and vanilla.
3. Cool slightly, then layer banana slices in crust and pour coconut pastry cream over. Chill until set.
4. Whip cream to soft peaks and spread over chilled pie. Warm passion fruit pulp with sugar and drizzle over whipped cream; sprinkle with remaining toasted coconut.