Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on

4 from 1 reviews

Banana coconut chocolate cream pie is creamy, simple, and perfect for when you can’t pick just one pie flavor.


  • 1/2 recipe for Perfect Pie Crust (See Link Above)
  • 1 cup sugar
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 22/3 cup milk
  • 4 egg yolks, slightly beaten
  • 3 tablespoons butter
  • 11/2 teaspoons vanilla
  • 1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
  • 3 ounces semisweet chocolate, melted
  • 2 tablespoons heavy cream
  • 1 large banana


  1. Preheat oven to 350 degrees. Roll out pie dough and into a standard 9″ pie pan. (Note: this recipe will not fill a deep dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
  2. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
  3. Slowly drizzle in a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  4. Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
  5. When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy!


  • To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
  • This pie is very adaptable! If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
  • The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust. Recipe in the archives.
  • Refrigerated or a frozen pie crust can be substituted.