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Coconut Banana Custard Pie
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Coconut Banana Custard Holly Berry Pie

With only a little extra effort, this Festive Coconut Banana Custard Pie with a Holly Berry Crust will be the star of any holiday dessert buffet. And, it tastes just as good as it looks!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Christmas dessert
Cuisine: Pie
Keyword: banana custard pie, christmas pie, Coconut Banana Custard Holly Berry Pie, coconut custard pie
Servings: 8 slices
Calories: 1230kcal
Author: Renee - Kudos Kitchen


  • 1 - 9 " deep dish pie shell or two homemade pie crust for 9" pie
  • 1 - 9 " rolled pie dough thawed
  • 5 eggs divided
  • 3/4 cup granulated sugar
  • pinch salt
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon pure vanilla extract
  • cups milk
  • 1 cup shredded sweetened coconut
  • 1 overripe banana mashed
  • gel food colors red and green
  • 1 tablespoon water
  • two holly berry templates cut out of stiff cardboard 2" and 2½"
  • 1 Wilton #12 round piping tip


  • Preheat oven to 400 degrees.
  • In a large bowl with a hand mixer, blend four eggs, sugar, salt, nutmeg and vanilla extract.
  • Turn the mixer to low and blend in the milk, coconut and mashed banana.
  • Pour the egg mixture into the deep dish pie shell. Set aside while preparing holly berries and leaves.
  • Roll out the top pie crust.
  • Use a sharp paring knife and the cardboard templates to cut out 12 - 2" holly leaves and 5 - 2½" holly leaves.
  • Use the piping tip to cut out 18 small berries and 5 large berries.
  • Remove the excess pie dough and gently score the holly leaves with vines using the paring knife.
  • Transfer the cut leaves and berries to a baking sheet that has been lined with parchment paper.
  • In a small bowl, use a fork to whisk the remaining egg and 1 tablespoon water.
  • Divide some of the egg wash into 2 small bowls, reserving some of the uncolored egg wash for use later.
  • Add red gel color, and green gel color into the small bowls and stir to combine until you find your desired color.
  • Use a flat paint brush to liberally paint the green egg wash onto the leaves, and the red egg wash onto the berries.
  • Use the uncolored egg wash to brush around the perimeter of the pie crust (with the filling), and attach the holly leaves to the outer crust in 6 even increments (12:00, 2:00, 4:00, 6:00, 8:00, and 10:00).
  • Use the uncolored egg wash to attach the small berries to the outer holly leaves. *Note - rinse paint brush with water when switching colors.
  • Add the 5 large leaves to the center of the pie in a starburst fashion.
  • Attach 5 large holly berries to the center of the starburst, using the uncolored egg wash.
  • Carefully place the pie on a baking sheet that has been lined with parchment paper.
  • Bake the pie in a preheated 400 degree oven for 30-35 minutes (or until the center is set).
  • Remove and cool.
  • Serve at slightly warm, or chilled.
  • Store in the refrigerator.


Tools and equipment:
red and green gel food color
flat paintbrush
2 cardboard holly leaf templates (2" and 2½")
pen or pencil
Wilton #12 round piping tip
paring knife
baking sheets
parchment paper
Hand blender
1 large bowl
3 small bowls


Serving: 1slice | Calories: 1230kcal | Carbohydrates: 168g | Protein: 17g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 31g | Cholesterol: 122mg | Sodium: 994mg | Fiber: 8g | Sugar: 70g