Banana Coconut Cream Pie
Makes 1 (9-inch) deep-dish pie
  • 1¼ cups (250 grams) granulated sugar, divided
  • 6 tablespoons (48 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • 2⅔ cups (640 grams) whole milk
  • 4 large egg yolks (74 grams), lightly beaten
  • 3 tablespoons (42 grams) unsalted butter
  • 2½ teaspoons (10 grams) vanilla extract, divided
  • 1 cup (60 grams) sweetened flaked coconut
  • 2 large ripe bananas (248 grams), sliced
  • Vanilla-Coconut Crust (recipe follows)
  • 1½ cups (360 grams) heavy whipping cream
  • Garnish: 1 medium banana (113 grams), sliced
  1. In a medium saucepan, whisk together 1 cup (200 grams) sugar, flour, and salt. Slowly whisk in milk. Cook over medium heat, whisking constantly, until mixture is bubbly and thickened. Cook 2 minutes more.
  2. Place egg yolks in a small bowl. Slowly drizzle about 1 cup hot milk mixture into egg yolks, whisking constantly. Pour egg mixture into remaining hot milk mixture in saucepan, and cook for 1 to 2 minutes, stirring constantly. Add butter and 1½ teaspoons (6 grams) vanilla, stirring until combined. Stir in coconut. Let cool at room temperature for 10 minutes.
  3. Layer bananas in bottom of prepared Vanilla-Coconut Crust. Spoon filling over bananas. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate for at least 4 hours. For best results, refrigerate overnight.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until soft peaks form. Add remaining ¼ cup (50 grams) sugar and remaining 1 teaspoon (4 grams) vanilla, and beat until thickened and cloud-like. Dollop whipped cream onto filling, and top with banana slices, if desired.
Recipe by Bake from Scratch at