This easy banana coconut cream pie recipe is a combination of a banana cream pie and a coconut pie all in a homemade graham cracker crust! This is one of my favorite no bake desserts perfect for spring and summer! Plus a step by step video!

This is the Best Banana Coconut Cream Pie recipe (in my opinion), because it is not only in a homemade graham cracker crust, but it’s also a no bake dessert! High fives all-around, guys!

The other day I was trying to type the word ‘apple’ on my iPhone, in reference to the actual food item.

I have autocorrect on, because while it can never switch ‘haga’ to ‘haha’ (instead, it always changes it to ‘gaga,’ though I’m 110% positive I’ve never typed Lady Gaga even once via text, so all I can think of is that she paid Apple to subliminally remind us of her music from 10 year ago), it definitely can figure out ‘smzpng’ and change it to ‘amazing.’

Go figure.

However, there are moments when autocorrect obnoxiously keeps trying to change something for me that I don’t want changed. Like when it jumps the gun and changes ‘gave’ to ‘have’ or ‘realize’ to ‘realise’ (because somehow my phone always defaults to UK English).

Or when it keeps capitalizing Apple.

Because, obviously, I would be texting someone about the narcissistic company ‘Apple,’ rather than chatting about the finer points of apple cinnamon muffins. 🙄

Anyway, enough about my personal problems with autocorrect. Let’s talk pie!

One of the best pies I’ve ever had was a banana cream pie with toasted coconut on top. Now, I’m a banana cream pudding junkie, and since banana pudding is basically a crustless banana cream pie (with nilla wafers), you can rest assured that I am a huge fan.

Since I could eat coconut for breakfast, lunch, and dinner, I kind of felt like this banana and coconut cream pie was a no-brainer for this coconut loving girl.

Now, I used regular graham crackers in the crust here, but if you wanted to make this a gluten free pie, all you would need to do is sub gluten free graham crackers for the regular ones. All other ingredients are already gluten free!

Is this coconut banana cream pie made from scratch?

While I do consider this from scratch, the custard filling is a shortcut-from-scratch filling. It’s a combination of milk and instant vanilla pudding, folded with homemade whipped cream.

It’s incredibly creamy, and it’s extremely easy to make (and since it’s technically an eggless vanilla custard, it’s great if you’re still struggling to find eggs!).

The graham cracker crust is made from scratch, however you could use a store bought crust if you’d like.

Is this a no bake dessert?

Yes! As mentioned above, the cream filling is a combination of instant pudding, milk and homemade whipped cream so there’s no cooking on the stove top or oven for the filling. However, if you do use toasted coconut (like I use to sprinkle over the top of the pie), I toast it on the stove. It’s about 5 minutes max or so of cooking.

Let’s talk pie ingredients:

Graham Cracker Crust Ingredients:

Graham Cracker Crumbs (you can either purchase graham cracker crumbs, or you can make your own graham cracker crumbs with a food processor).
Melted Butter

Cream Pie Filling:

instant pudding
milk
shredded coconut
homemade whipped cream

Whipped Cream:

heavy whipping cream
vanilla extract
powdered sugar

Extras:

fresh banana slices
toasted coconut

Easy Banana Coconut Cream Pie Tips & Tricks:

The cream pie part of this no bake dessert is a combination of instant vanilla pudding mix and homemade whipped cream. Don’t follow the directions on the back of the box, because you will use way less milk (this makes the filling incredibly thick, so it’s perfect when folded with the fresh whipped cream).
The homemade crust is just graham cracker crumbs and melted butter. However, you could add a little bit of sugar (2 Tbsp or so) or vanilla extract (1/2 tsp) if you wanted to jazz it up. I keep it simple because the pie filling is sweet enough for me.
I use about 2 large bananas in this pie, because I like a really banana-y banana cream pie. Feel free to use as few or as many as you’d like, depending upon your banana preference.

Lastly, How To Toast Coconut:

Over med-low heat, toast coconut in a pan in an even layer for about 4-5 minutes. Every minute or so, stir the coconut around so it toasts evenly. Be careful, because it can go from toasty to burnt very quickly.

If you’re a fan of this No Bake Banana Coconut Cream Pie, you should totally try this No Bake Pistachio Pudding Pie! They’re both the bees knees.

5 from 1 vote

Banana Coconut Cream Pie with Graham Cracker Crust

Prep Time

4 hrs 30 mins

Total Time

4 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: Banana Coconut Cream Pie

Servings: 8 -10 Slices

Author: Michelle

Ingredients

Graham Cracker Crust

2 1/2 cups graham cracker crumbs
8 Tbsp butter, melted

Cream Pie

1 3.4oz box instant Vanilla Pudding (you could also use coconut or french vanilla instant pudding)
1 cup milk
1 1/2 cups shredded coconut, sweetened

Whipped Cream

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract

Extras

2 large bananas, sliced
1/2 cup toasted coconut

Instructions

Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9” or 10” pie plate and set aside.
In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
In a standing mixer with the whisk attachment or with a hand mixer, whip heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
Top with remaining whipped cream and sprinkle toasted coconut over the top.
Chill for at least 4 hours.
Enjoy!