Mini Banana Coconut Cream Pies is the best of both pies in one! Baked in chewy, buttery sugar cookie cups, topped with Coconut Whipped Cream and Drizzled with Coconut Caramel – you wont be able to stop at just three!
My dad has always been the biggest lemon pie, coconut cream pie and banana cream pie fan – must be all that smooth, silky filling. While combining lemon, coconut and banana did cross my mind, in the end I knew banana and coconut together was a must – they just belong together!
When you cross banana cream pie and coconut cream pie you get a luscious, velvety custard-like filling that blows boxed pudding away, made with coconut milk and mixed with sweetened coconut flakes all cradled in a mini sugar cookie crust. I first used mini sugar cookie cups as crust in my Key Lime Cheesecake Sugar Cookie Cups and fell in love with the soft, chewy, buttery, sugary cookie as crust. Can there be a more delicious crust than a sugar cookie?!
To assemble these mini pies, add a teaspoon of banana coconut cream filling to the sugar cookie cups…
Layer with thinly sliced fresh bananas…
And top with remaining filling.
Finally, the mini pies get topped with pillowy Coconut Whipped Cream which might sound fancy but is just easy homemade whipped cream with some coconut extract. If you don’t have coconut extract, you can make regular whipped cream, but you might want to buy some extract because I also use it in my buttery 5 Minute Coconut Caramel that gets drizzled all over the softy, airy cream. You can use regular caramel but your taste buds want you to make the Coconut Caramel and the Coconut Whipped Cream. Smart taste buds.
Lastly, these mini Banana Coconut Cream Pies are adorned with the option of toasted coconut and mini chocolate chips. Because I add chocolate whenever I can. And because I was reflecting on my favorite Ben and Jerry’s Chunky Monkey ice cream. Ben and Jerry always do it right.
Carlsbad Cravings© Original