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Easy Coconut Banana Cream Pie Recipe: No-Bake Tropical Dessert

Easy Coconut Banana Cream Pie

A no-bake coconut banana cream pie made with instant banana pudding, fresh bananas, shredded coconut, and homemade whipped cream in a prepared crust. It serves 8 and needs at least 4 hours to chill.
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Prep Time 25 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie
  • 1 9-inch crust Prepared graham-cracker crust or baked pastry pie shell
  • 1 3.4-ounce package Instant banana cream pudding mix
  • 1 ¾ cups Cold whole milk
  • 1 cup Sweetened shredded coconut, divided
  • 2 medium Ripe but firm bananas, sliced
Whipped Cream
  • 1 cup Heavy whipping cream
  • 2 tablespoons Confectioners’ sugar
  • ½ teaspoon Vanilla extract
Optional Garnish
  • As needed Toasted coconut or additional banana slices

Method
 

Step-by-Step
  1. If using a pastry shell, bake it according to the package or recipe directions and cool it completely. A prepared graham-cracker crust requires no baking.
  2. Whisk the instant banana cream pudding mix and cold whole milk for about 2 minutes, until the mixture thickens. Stir in ½ cup of the shredded coconut.
  3. Spread a thin layer of pudding over the bottom of the crust. Arrange half of the sliced bananas over the pudding, then add the remaining pudding and smooth the top.
  4. Cover the pie and refrigerate it for at least 4 hours, preferably overnight. Chilling gives the filling time to firm and makes the pie easier to slice.
  5. Beat the heavy whipping cream, confectioners’ sugar, and vanilla extract until medium-stiff peaks form. Spread or pipe the whipped cream over the fully chilled pie.
  6. Garnish with the remaining ½ cup coconut and optional extra banana slices just before serving. Cut the pie into 8 portions and serve cold.

Notes

For slower browning, toss the banana slices with about 1 teaspoon lemon juice for the two bananas, then blot them lightly before layering. Toast coconut in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, and cool it completely before using. For a stronger coconut flavor, replace ½ cup of the milk with canned, unsweetened coconut milk; shake the can well first.