Prep 40 mins
Cook 35 mins
An extravagant, up-scale version of banana cream pie. You could make your life simpler and make one 9 inch pie.
- 1 1⁄2 cups graham cracker crumbs
- 1⁄2 cup finely ground macadamia nuts
- 1⁄2 cup unsalted butter, melted and cooled
- 1 tablespoon sugar
- 2 cups sugar
- 1 1⁄4 cups canned unsweetened coconut milk
- 1 1⁄2 cups sugar
- 1⁄3 cup cornstarch, plus
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- 3 cups cold whole milk
- 2 egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1⁄2 teaspoon coconut extract
- 1 cup heavy cream
- 1 teaspoon powdered sugar, sifted
- 2 ripe but firm bananas, peeled and sliced
- To make the crust: Preheat the oven to 350F.
- Oil a large baking sheet.
- Arrange eight 3-inch-diameter hinged ring molds on the baking sheet.
- Combine the graham cracker crumbs, nuts, melted butter and sugar in a bowl; mix until well blended.
- Pat the crumb mixture into the ring molds.
- Bake for 8 to 10 minutes, until lightly browned.
- Let cool, leaving the ring molds in place.
- To make the sauce: Place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.
- Do not let the sugar burn.
- Carefully add the coconut milk, stirring vigorously.
- Cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly.
- Set aside.
- To make the custard: Combine the sugar, cornstarch and salt in a large saucepan.
- Whisk in the milk until the mixture is completely smooth.
- Place the saucepan over medium-low heat and stir until the mixture is warm.
- Whisk the egg yolks in a small bowl until blended.
- Stir a small amount of the hot milk mixture into the egg yolks.
- Then pour the egg mixture back into the milk mixture.
- Cook for about 10 minutes, whisking vigorously, until the custard is quite thick.
- Remove from the heat and stir in the butter, vanilla and coconut extracts.
- Pour the custard into a bowl and press plastic wrap directly onto the surface.
- Let cool completely.
- To make the topping: Beat the cream in a large bowl until soft peaks form.
- Fold 1/3 cup of the whipped cream into the cooled custard.
- Beat the powdered sugar into the remaining whipped cream.
- To serve: Slide a spatula under each ring mold and move each to a serving plate.
- Inside the rings, alternate layers of bananas and custard, finishing with the custard on the top.
- Carefully unhinge and remove the rings.
- Spoon the coconut caramel sauce around and over each custard.
- Garnish with the sweetened whipped cream.
I didn't have the nuts, but followed the recipe other than that. It was really good!
This is an thusiastic five star rating for the custard and the caramel sauce--I used other pastry and made this as one tart with the custard, bananas and strawberries and the caramel--everyone loved it! And we have a jar of coconut caramel sauce for future use.