Prepare a buttery, flaky crust from scratch or use a pre-made one. The crust sets the stage for a pie that’s both crispy and tender in every bite.
Cook coconut milk, sugar, eggs, and cornstarch for a velvety filling. Stir constantly to ensure a silky texture with a luscious coconut flavor.
Mix in toasted shredded coconut to enhance the tropical taste. This step gives your filling a delightful crunch and a nutty aroma.
Pour the creamy coconut mixture into the cooled crust. Smooth it evenly to ensure every slice is packed with flavor and the perfect consistency.
Whip up fresh cream and sugar for a fluffy, cloud-like topping. Generously spread it over the custard and bananas to crown your pie.
Refrigerate your pie for at least two hours to let the flavors meld. This step ensures your banana cream pie is firm and easy to slice.
Grandma’s apple pie tastes even better when paired with a scoop of vanilla ice cream or a dollop of whipped cream, adding a creamy contrast to the warm pie.