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Oh my gosh, this pie?
It is so good.
I mean, I really did not expect it to turn out this good and be this pretty.
I thought it would be good, as I started to make the pie my idea just grew.
And grew.
Until I ended up with this pie.
The reason I made this pie was because of coconut cream.
The other week I had made a dessert that I am so excited to share it is not even funny…..but I am waiting on that one, waiting for the right time which honestly could be tomorrow since I am so excited about it. Anyway, I had leftover coconut cream and even though I would eat this stuff with a spoon I thought I should share the deliciousness with family.
I know how nice of me.
Although, right now at this very second they are all pretty annoyed with me since I am kind of… in a mood. A frustrated mood, caused only by slow internet, a slow computer and technology failing me.
But I am trying to turn things around, so let’s continue talking about this pie.
First of all, the chocolate truffle layer.
I decided to make this a pie solely because I did not want to sit and roll dozens and dozens of tiny balls and then stuff them with coconut banana cream. That just does not sound fun and I knew I wanted a chocolate truffle element.
So pie it was!
Then the coconut banana cream that was originally going to just be coconut cream, but then I decided I wanted to make a new version of coconut cream.
A coconut banana cream.
Oh my goodness. This is my new favorite thing.
Until tomorrow of course, when I tell you about my new favorite thing.
Then because dessert is always better with a drizzle of something I threw on a little chocolate drizzle and some Dulce de Leche.
Best decision.
Ever.
Oh, an did I mention this pie is totally no bake? Because it is, and it so easy and everyone loved it.
It’s just perfect.
Coconut Banana Cream Chocolate Truffle Pie with Dulce de Leche
Servings: 8 Servings
Calories Per Serving: 994 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoon butter melted
- 1 tablespoon honey
Chocolate Truffle
- 12 ounces semi sweet chocolate chopped
- 1 cup heavy cream
- 1 tablespoon vanilla
Coconut Banana Cream
- 2 1/2 cups coconut milk about 1 1/2 cans
- 1/4 cup sugar
- 1/4 cup cornstarch
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract
- 3/4 cup shredded sweetened coconut
- 2 ripe bananas mashed
Toppings
- 1 cup toasted coconut
- 1/2 cup dulce de leche
- 1/4 cup chocolate chips
- 2 tablespoon milk
- 2 bananas sliced, for serving/granish
Instructions
- Mix graham cracker crumbs, honey and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Use your fist to really press hard into the pan. Sometimes I like to use the back of a 1/4 c measuring cup and really push into the crust. This will help the crust stay together when cutting. Place in the fridge.
- To make the truffle filling, in a heat proof bowl add the semi sweet chocolate and heavy cream. Microwave on 30 second intervals, stirring each time until the chocolate is melted and the cream is smoothly mixed with the chocolate. This took me a total of 2 minutes. Once the chocolate is melted and smooth, stir in the vanilla.
- Remove the pie crust from the fridge and pour the truffle filling into the pie. Smooth out the filling, cover and place in the freezer for 30 minutes.
- While the truffle filling cools make the coconut banana cream filling. In a medium sauce pot combine the coconut milk and cornstarch. Whisk until the cornstarch is completely dissolved and there are no lumps. Add the sugar, eggs and salt, whisk until smooth. Place the pot on the stove and bring to a boil, stirring constantly. Simmer until the cream thickens, about 5 minutes. Remove from the heat and stir in the vanilla, coconut extract and coconut. Stir in the mashed bananas.
- Remove the pie from the freezer and spread the coconut banana cream filling over the truffle pie. Place in the fridge for at least 2 hours or if you have to, the freezer for one hour.
- Before you are ready to serve, microwave the chocolate and milk together until melted and smooth.
- Spread the toasted coconut over the top of the pie and sprinkle with fresh sliced bananas. Drizzle with the melted chocolate and dulce de leche. Dig in!
Now let’s eat pie!
Would you suggest substituting a ripe banana for an overripe one? I have several waiting in my freezer to be used in something delicious. This seems perfect
Hi megan, I think that will work fine, BUT i have never tried using frozen bananas in the before, so i can’t say for sure.
Love all your recipes! Planning to make this pie for a family dinner. However, I try to really limit my dairy intake. Do you think I could use canned coconut milk in place of the heavy cream for the chocolate truffle? or any other suggestions?
Hey Amanda,
Canned coconut milk will be great! Hope you love this and thanks for the kind words!
Wow, this looks so good! This is totally going to steal the show at our Thanksgiving! When you’re making the cream filling and ready to drop it to a simmer, do you need to continue to stir or just let it do its thing? Also, did you toast sweetened coconut for the topping? Thanks!!!
Hey Ronda!! You do not need to stir it consistently, but just every once and a while. And yes, I did toast the coconut before topping. Hope you love the pie and happy Thanksgiving!
This looks amazing – I want to make it this week-end. Is the coconut milk the refrigerated milk or the canned (thicker consistency) milk?
Thanks so much
The canned thicker milk. I used full fat canned coconut milk.
Hope you love this pie and thank you!!
I just wanted to say thank you so much what a great recipe..the pie turned out great.. I used unsweetened coconut and it still tasted sweet enough. I think next time I may reduce the amount of truffle filling found it alittle too sweet ..but awesome recipe delicious!!
So happy you loved this! Thanks!
I’m going to try to bake this for easter.I love to bake and normally can say I try to be a good baker. I recently made a banana cream pie for the first time and my filling didn’t set properly ahhh… it was a mess but very tasty..so when I was going to attempt this recipe I made sure to read over everything. What I did notice is it calls for eggs not egg yolks..so im a little confused ..should it just be the yolks or the whole egg? Anyways wish me luck ill keep u posted because it looks so tasty..
Hey Sarah,
It is the whole egg. Please let me know if you have anymore questions. Hope the pie works out and you love it!! 🙂
this pie makes my heart beat really fast
Haha! Thank you.. I think!
Coconut cream pie is my all time fav! Added with banana and chocolate, forget about it! This looks amazing! Thanks for sharing!
Katie @ thecasualcraftlete.com
Thanks so much, Katie!
Oh my goodness, is right! I’m speechless and that rarely happens. 😉 Love it. Want it.
Thank you, Tina!
I need this pie in my life ASAP! Love the addition of chocolate! 🙂
Thank you, Liz!
Seriously? No. Words. This pie is the one of my dreams.
Thanks Dorothy!
I only have unsweetened coconut on hand from Trader Joe’s. Not sure if that would upset the sweet balance in this. What do you think? Of course, I think I will just put sweetened coconut on my list & try it as is (why mess with perfection). But I am curious – thanks!
I think unsweetened coconut would work, but the pie would a little less sweet. Either way I do still think it will be delicious! Maybe add a little more sugar to the coconut cream help sweeten it up a bit??
Thanks so much, Liz! Hope you love this!
Oh good heavens- doesn’t that look divine. Thinking I may need to find some time in the kitchen this morning. Would it be bad to have it for breakfast? 🙂
I would say nope! It’s got bananas, so your good to go! LOL!
Thanks Gina!
Wow! Does that pie look incredible or what? I want to just shove a whole slice into my mouth. You, my friend, have some serious recipe creating talent.
Thank you so much, Ruta!
Ummmm LOOOOVE that this is no-bake! That truffle layer alone looks to die for!
Thank you so much, Mimi!