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Nutty Banana Coconut Cream Pie
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Nutty Banana Coconut Cream Pie

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Indulge in the rich flavors of a tropical getaway with this indulgent Nutty Banana Coconut Cream Pie. The combination of velvety coconut cream, caramelized bananas, and crunchy pecans will transport you to a paradise of flavors. This decadent dessert is perfect for special occasions and impressing your guests with its elegant presentation and mouthwatering aroma. With its creamy texture, crunchy topping, and sweet banana flavor, this pie is sure to become a family favorite.

Time Cook
45
Level
Intermediate
Calories
420
Allergens
Tree Nuts, Dairy, Soy

Ingredients

2 cups
Graham Cracker Crumbs
120 Calories
1/2 cup
Granulated Sugar
100 Calories
1/4 cup
Unsalted Butter
100 Calories
1 cup
Pecans
170 Calories
4 ripe
Bananas
100 Calories
1 can
Coconut Cream
140 Calories
1/2 cup
Heavy Cream
100 Calories
2
Large Egg Yolks
140 Calories
1 teaspoon
Vanilla Extract
0 Calories
1/4 teaspoon
Salt
0 Calories

Step-by-Step Instructions

1
Preheat the oven to 350°F (180°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes or until lightly browned. Let cool completely.
2
In a large skillet, cook the pecans over medium heat, stirring frequently, until fragrant and lightly browned. Let cool completely.
3
In a blender or food processor, puree the bananas until smooth. In a large bowl, whip the coconut cream until stiff peaks form. Fold in the banana puree, heavy cream, egg yolks, vanilla extract, and salt until well combined.
4
Pour the coconut cream mixture into the cooled pie crust. Top with the toasted pecans and refrigerate for at least 4 hours or overnight.

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