Banana and Coconut Cream Pie
This delightful Banana and Coconut Cream Pie combines a rich coconut crust with a creamy filling and fresh bananas, making for a delicious dessert that serves 6-8.
Ingredients
For the Crust:
1/2 cup (125 ml) butter, melted
3 cups (750 ml) sweetened flaked coconut
For the Pie Filling:
4 egg yolks
3/4 cup (190 ml) granulated sugar, divided
3 tbsp (45 ml) cornstarch
1/4 tsp (1.25 ml) salt
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) half-and-half cream
Yellow food coloring (optional)
2 tbsp (10 ml) vanilla extract
1 1/2 cups (375 ml) sweetened coconut flakes
2 firm but ripe bananas, peeled and cut into thick half-slices
Instructions
Make the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the melted butter and sweetened flaked coconut. Mix until well combined.
Press the coconut mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake in the preheated oven for about 10-15 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.
Prepare the Pie Filling:
In a medium saucepan, whisk together the egg yolks and 1/2 cup (125 ml) of the granulated sugar until well combined.
In another bowl, whisk together the cornstarch, salt, flour, and the remaining 1/4 cup (65 ml) of sugar.
Gradually add the cornstarch mixture to the egg yolk mixture, mixing until smooth.
In the same saucepan, heat the half-and-half cream over medium heat until it is hot but not boiling. Gradually pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.
If using, add a few drops of yellow food coloring and the vanilla extract to the mixture, stirring until combined.
Assemble the Pie:
Remove the filling from the heat and stir in the sweetened coconut flakes.
Arrange the banana slices evenly over the cooled coconut crust.
Pour the coconut custard filling over the bananas, smoothing the top with a spatula.
Let the pie cool to room temperature, then refrigerate for at least 2 hours or until set.
Serve:
Once chilled, slice the pie and serve as is, or top with whipped cream for an extra indulgent treat. Enjoy your delicious Banana and Coconut Cream Pie!
