Description
A tropical twist on classic banana cream pie, featuring a buttery crust, caramelized bananas, and a light pineapple coconut cream topping.
Ingredients
Scale
For the Crust:
- 1 pre-made graham cracker crust
- 4 ripe bananas, sliced
- 1/2 cup caramel sauce
- 1 cup heavy cream
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup toasted coconut flakes for garnish
Instructions
1. Prepare the Crust:
- Spread half of the caramel sauce evenly over the bottom of the graham cracker crust.
- Arrange sliced bananas in a single layer over the caramel sauce, then drizzle with remaining caramel.
- In a large bowl, whip heavy cream, coconut milk, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in crushed pineapple, then spread the pineapple coconut cream mixture over the bananas.
- Chill in refrigerator for at least 2 hours, then garnish with toasted coconut flakes before serving.
Notes
You can customize the seasonings to taste.