“Banana White Chocolate Coconut Cream Pie”

Do you enjoy a nice cool dessert after a meal in the Summertime? You know a creamy dessert with just enough sweetness and light in texture. Well have I got dessert for you that I promise will bring a smile to kids and adults alike. It’s my version of a Bobby Flay recipe, Banana White Chocolate Coconut Cream Pie. Imagine pie creamy and rich with sliced bananas placed on the bottom of an Oreo crumb crust and covered with a custard infused with white chocolate. When ready to serve, spoon whipped cream on top of pie and sprinkle with toasted coconut.

Banana White Chocolate Coconut Cream Pie

I love this pie and I managed to find a few shortcuts to make this pie at home yet be advised this pie makes a great dessert to take to a potluck or cookout. So simple to make, it’s scary yet oh so good. Who doesn’t love an oreo cookie? So, you know the crumbs are made into a crust for this pie or purchase a store-bought one.

Banana White Chocolate Coconut Cream Pie

Make the custard with milk, sugar, egg yolks, cornstarch, vanilla, and white chocolate. The custard cooks quickly and that white chocolate takes the custard to the next level. Banana slices line the bottom of crust and pour custard over bananas and smooth evenly. Place plastic wrap directly on top of custard to keep skin from forming. Refrigerate minimum 4 hours but best chilled overnight.

Banana White Chocolate Coconut Cream Pie

When I’m taking this pie to a cookout, I bring my whipped cream with me. Whipped cream doesn’t stay fluffy for long. However, toasting the coconut can be done anytime and kept in a airtight container until ready to use. Now you’ve created one of the most delectable pies you’ve ever tasted.

Banana White Chocolate Coconut Cream Pie

Keep this recipe handy because you’ll make this pie over and over again. Even the kiddos will enjoy a slice because the oreo cookie crust will be what they want and I guess we shouldn’t forget the whipped cream. That said, go ahead make crust and custard tonight and finish with whipped cream and coconut tomorrow. It will be worth the wait. Find the original recipe in my Cookbook of the Month – July 2019 recommendation, Boy Meets Grill by Bobby Flay. Here’s to the sweetness of Summertime.

Banana White Chocolate Coconut Cream Pie

1 – 9-inch Ready-made Oreo Cookie Pie Crust

1 cup whole milk

1/3 cup granulated sugar, divided

3 large egg yolks

2 T. cornstarch

1 T. cold unsalted butter, cut in half

2 oz. Ghirardelli white chocolate, chopped

1 t. pure vanilla extract

1 large banana, cut into 1/4-inch slices

Whipped Cream, for topping (homemade or store-bought)

1/2 cup sweetened flaked coconut, toasted

In a 2-quart saucepan, bring milk and 2 T. sugar to boil over medium-high heat. Stir milk often to prevent burning.

In a medium mixing bowl, whisk together egg yolks, remaining sugar and cornstarch until thoroughly combined. Whisk milk slowly into egg yolk mixture then pour back into saucepan. Continue to cook, stirring constantly until mixture bubbles and thickens, about 1 minute.

Remove from heat and whisk in butter, white chocolate, and vanilla until smooth.

Place banana slices in a single layer in bottom of pie crust. Pour in custard filling over bananas. Cover top of custard with plastic wrap as this prevents a skin from forming. Refrigerate pie at least 4 hours or overnight.

Before serving, top pie with whipped cream and sprinkle top with toasted coconut.

Slice and serve.

Note: To toast coconut, place in a skillet over medium heat. Stir occasionally for about 5 minutes until coconut is golden brown. Watch carefully as not to burn.