Banana Cream Pie Chef Paolo Campbell of The Chicken Supply | Seattle, WA

The Perfect Purée Banana Puree gives this pie its rich, natural flavor without the browning that comes from fresh fruit. The Coconut Puree in the caramel adds creamy tropical depth, rounding out the banana beautifully. Top with coconut whipped cream and drizzle with caramel—it’s comfort and indulgence in one bite.

Ingredients for Nilla Wafer Crust:
• 175 g. Nilla Wafer crumbs
• 30 g. toasted coconut flakes
• 3 tbsp. sugar
• 1 tsp. salt
• 100 g. melted brown butter

Ingredients for Banana Cream Pie Filling:
• 125 g. The Perfect Purée Banana Puree, thawed
• 2 large whole eggs
• 2 large egg yolks
• 35 g. cornstarch
• 100 g. granulated sugar
• 1 tsp. vanilla paste
• 1 tsp. kosher salt
• 235 ml. heavy cream
• 235 ml. whole milk

Ingredients for Coconut Caramel:
• 375 ml. heavy cream
• 100 ml. whole milk
• 125 g. The Perfect Purée Coconut Puree, thawed
• 225 g. granulated sugar
• 75 g. cold water

To Assemble and Serve:
• coconut whipped cream (made from remaining cream mixture)
• coconut caramel drizzle

Method for Nilla Wafer Crust:
Blitz Nilla Wafers and toasted coconut flakes in a food processor until finely ground. In a bowl, combine crumbs, sugar, and salt. Mix in melted butter with a fork or hands until evenly coated and the texture resembles wet sand. Press evenly into a pie plate, flattening with a cup or your hands to form an even layer up the sides. Pre-bake at 350°F for 10 minutes and cool completely.

Method for Banana Cream Pie Filling:
In a medium bowl, whisk together eggs, yolks, The Perfect Purée Banana Puree, sugar, cornstarch, vanilla, and salt until smooth. In a saucepan, heat cream and milk over medium heat until gently simmering. Slowly temper the hot liquid into the egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over low heat, whisking continuously, until thickened to pancake batter consistency (about 5–7 minutes). Pour into cooled crust and gently jiggle to level. Bake at 275°F for 30 minutes. Let rest 10 minutes, then cover with foil and refrigerate overnight.

Method for Coconut Caramel:
In a small saucepan, combine cream, milk, and The Perfect Purée Coconut Puree. Heat to 150°F, remove from heat, and steep 15–20 minutes. In a separate saucepan, combine sugar and water; stir to incorporate. Bring to a boil over high heat and cook, without stirring, until the syrup turns amber. Remove from heat and carefully swirl in 60 milliliters of the warm cream mixture until fully combined. Cool completely. Refrigerate remaining cream mixture, then whip to soft peaks for coconut whipped cream.

To Assemble and Serve:
Top the chilled pie with coconut whipped cream. Drizzle with Coconut Caramel and serve.