Coconut Banana Cream Pie - Recipe
This is the kind of pie that when you take a bite you just savor it in your mouth and want to take another bite , and another, and another. The custard is made with coconut milk, so it has a subtle coconut flavor plus a hint of vanilla. There are plenty of bananas in the pie so it is definitely not lacking in that department either. The combination is a marriage made in heaven.
1/2 c. Sugar
6 T. All Purpose Flour
1/4 tsp. Salt
2 1/2 c. Coconut Milk
2 Egg Yolks beaten
1 T. Butter
1/2 tsp. Vanilla or seeds from 1 Vanilla Bean
3 Bananas
3 tsp. Vanilla Extract
1 9-inch Graham Cracker Crust (recipe below) or blind bake 1 9-inch Pie Dough Recipe
Prepare Pie Dough Recipe and blind bake or prepare Graham Cracker Crust below. When the crusts are cool, fill with the filling.
Slice bananas and place on bottom of pie. Mix sugar, flour, and salt in a double boiler. If using vanilla bean seeds, add them now. Gradually stir in the coconut milk over simmering water in the lower section until thick but not boiling. Cover and cook on low heat 5 minutes longer, stirring occasionally, being careful not to boil the cream mixture.
Add a couple of spoons of cream mixture to eggs beating vigorously. Add a few more, beating after each addition. Add the egg mixture slowly into the cream mixture whisking constantly. Cook until 160 degrees Fahrenheit stirring constantly, but do not boil. Remove from heat and add butter and vanilla if using the extract. Let cool to warm and pour over sliced bananas. Chill uncovered in the refrigerator until set, at least an hour.
1 1/3 c. Crushed Graham Crackers
1/3 c. Melted Butter
3 T. Sugar
Preheat the oven to 350 degrees Fahrenheit. Mix crackers, butter, and sugar together with a fork until butter is fully incorporated. Press into a 9 inch pie pan with the back of a spoon, pressing the edges up from the bottom. Bake for 8-10 minutes, just until the edges begin to get a little darker. Let cool completely on a wire rack.
Coconut Banana Cream Pie - Recipe
(Serves 8)1/2 c. Sugar
6 T. All Purpose Flour
1/4 tsp. Salt
2 1/2 c. Coconut Milk
2 Egg Yolks beaten
1 T. Butter
1/2 tsp. Vanilla or seeds from 1 Vanilla Bean
3 Bananas
3 tsp. Vanilla Extract
1 9-inch Graham Cracker Crust (recipe below) or blind bake 1 9-inch Pie Dough Recipe
Prepare Pie Dough Recipe and blind bake or prepare Graham Cracker Crust below. When the crusts are cool, fill with the filling.
Slice bananas and place on bottom of pie. Mix sugar, flour, and salt in a double boiler. If using vanilla bean seeds, add them now. Gradually stir in the coconut milk over simmering water in the lower section until thick but not boiling. Cover and cook on low heat 5 minutes longer, stirring occasionally, being careful not to boil the cream mixture.
Add a couple of spoons of cream mixture to eggs beating vigorously. Add a few more, beating after each addition. Add the egg mixture slowly into the cream mixture whisking constantly. Cook until 160 degrees Fahrenheit stirring constantly, but do not boil. Remove from heat and add butter and vanilla if using the extract. Let cool to warm and pour over sliced bananas. Chill uncovered in the refrigerator until set, at least an hour.
Graham Cracker Crust
(1 9-inch Pie)1 1/3 c. Crushed Graham Crackers
1/3 c. Melted Butter
3 T. Sugar
Preheat the oven to 350 degrees Fahrenheit. Mix crackers, butter, and sugar together with a fork until butter is fully incorporated. Press into a 9 inch pie pan with the back of a spoon, pressing the edges up from the bottom. Bake for 8-10 minutes, just until the edges begin to get a little darker. Let cool completely on a wire rack.
Comments
Post a Comment