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This Banana Coconut Cream Pie is my take on those creamy, custard-y frozen Marie Callendar pies. The custard/cream filling has REAL banana in it, coconut cream and whipped cream, with a honey graham cracker base. The main prep for this Banana Coconut Cream Pie is for the custard. It's really simple, just adding a few things to a pot and stir. That's it. Is Banana Cream Pie Baked? Nope! The crust is baked for about ten minutes but then the whole pie is frozen. The custard part of the pie never goes in the oven. How to Make Banana Cream Pie with Graham Cracker Crust. The graham cracker crust is the easiest part of this recipe. Take graham crackers and place them in a ziplock bag. Then take the bottom of your fist and pound the bag until you have a bag of crumbs. Alternatively, you could use a blender or food processor and pulse until you have crumbs. After that, you'll add melted butter to your crumbs and pulse or mix until the crumb comes together a bit. It's okay if the mix is a bit crumbly, but if you need to, add a tablespoon of water to the mix. I used this Sourdough Graham Cracker recipe but store bought graham crackers work just fine too. Can Banana Cream Pie Be Frozen? Yes! Frozen banana cream pie is my preferred way of eating this pie. When you're ready for a slice, just let it thaw for maybe 5 minutes and then dig in! It should be cold an creamy. If it tastes icy, let it thaw for a few more minutes. Careful not to let the pie thaw for too long though, it'll become a runny mess! The creamy Banana Coconut Cream Pie is the perfect treat to end summer with. Give it a try and be sure to comment and rate the recipe below! Banana Coconut Cream Pie. Creamy, custard-y frozen Banana Coconut Cream Pie with REAL banana in it, coconut cream and whipped cream, on a honey graham cracker base. springform pan. Thermometer. Hand Mixer. For the Banana Custard. 4 Egg Yolks. 1⅔ Cup Whole Milk. ⅓ Cup Sugar, divided 2 tbsp Butter, softened. 3 tbsp Cornstarch. ½ tbsp Vanilla Extract. 1 Banana, mashed. For the Graham Cracker Crust. 1 ⅔ Cup Crushed Graham Crackers. ¼ Cup Butter, melted. 1-2 tbsp Water, if needed. For the Whipped Cream. 1 Cup Heavy Whipping Cream. 2 tbsp Powdered Sugar. ½ tbsp Vanilla Extract. Additional Ingredients. ¼ Cup Coconut Cream. 1 Banana, sliced into coins. ½ Cup Toasted Coconut Flakes (optional but really good - recipe below) For the Banana Custard. In a medium pot, add milk and bring it to a boil. Reduce heat to medium-low. Simmer and add in half the sugar. In a bowl, add the remaining sugar and the cornstarch. Whisk the egg yolks and add to the bowl. Slowly, little by little, pour half the pot of milk, into the bowl while continously whisking. Then slowly transfer the bowl mix back into the pot, stirring continuously. Keep stirring for about 3-5 minutes, or until the custard thickens. Continuosly check the temperature of the custard - when it reaches 185°F, turn off the stove and remove from heat. Add butter, vanilla extract, and mashed banana. Stir until well-combined. Transfer the custard to an air tight container, allowing it to cool, uncovered. Refridgerate when cool. For the Graham Cracker Crust. Preheat oven to 350°F Add melted butter to the graham cracker crumbs and pulse or mix until crumbly. Butter or grease your springform pan, then evenly pat the graham cracker mix into the bottom of the pan. Bake for 10 minutes. Allow the crust to cool. For the Whipped Cream. In a cold bowl (I keep one in my freezer just for whipped cream), add the cream, powdered sugar and vanilla extract. Whisk until soft peaks form. Refridgerate until ready to use. Assembly. Mix your cooled custard, whipped cream, and coconut cream together. Add sliced bananas to the bottom of your crust. Pour your cooled custard, whipped cream, and coconut cream over the crust. Topped with toasted coconut (optional), then freeze until your pie is solid. When you're ready to eat, slice a few pieces of the pie. Let it thaw a little at room temp before serving and enjoy! I freeze this directly in the springform pan - make sure there's room in your freezer! To toast coconut flakes, add butter to a pan on low heat, add the coconut to the pan and stir the coconut as it toasts. Keep an eye on it - coconut flakes burn quickly! Dessert, Snackbanana, coconut, pie