Banana Coconut Cream Pie

How was your weekend? I hope it was super nice. Our weekend was fantastic. We spent the long weekend at Purdue University in Indiana and watched two friends get hitched. My heart was so full of joy for the happy couple and we loved that many of our good friends were all in one place to celebrate.

We took Friday off to spend with my Dad for his birthday because we knew once we started traveling, everything would be a whirlwind of fun times.

I made pie. I have wanted to make this pie since I first received my pre-ordered Joy the Baker cookbook and happily read every page. My Dad loves cream pies and this combination banana coconut cream pie was just the ticket. I attached a bright orange sticky note to the page for the May occasion. I made it in stages and assembled it on Friday morning before we left. I carefully packed it with ice for the 3 hour journey to the west side of Michigan and it stayed pretty like a champ.

My brother and sister-in-law joined us at my parents house on Friday and dressed in our comfy summer clothes, we grilled dinner. The weather had cooled as the sun set and my Dad built a bonfire for us to keep warm and extend our time outdoors. It wasn’t long after dinner before we all started to think about pie. The slices were so pretty with a generous layer of banana coconut cream covered in a thick layer of sweetened whipped cream. We took slow, summery bites around the bonfire until our plates were clean save for a few cookie crumbs.

Joy’s recipes never disappoint and her cookbook is pretty much a catalog of impressive desserts that are sure to please at any happy occasion. This pie was so pretty that I didn’t want to cut into it, but we were all glad I had the guts to do it.

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