Recipe by Pilialo
This is my very own creation--one that I'm very proud of. What's different about it? How about a silken, creamy texture and a little extra kick?! The banana liqueur gives this pie an elegant "grown-up" flavor, and the coconut crust gives it a tropical twist. It takes a little more time to make than the average Banana Cream Pie, but it is sooo worth it!
- 1 1⁄2 cups graham cracker crumbs
- 1⁄2-3⁄4 cup flaked coconut, toasted (to taste)
- 2 tablespoons light brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
- 1 pinch salt (I use Kosher)
- 1 cup heavy cream
- 1 cup whole milk
- 4 egg yolks
- 3 tablespoons unsalted butter, softened
- 2 large bananas, firm and ripe
- 2 tablespoons banana liqueur
WHIPPED CREAM TOPPING
- 1 1⁄2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon banana liqueur (optional)
Directions See How It's Made
- In a mixing bowl combine the graham cracker crumbs, coconut and melted butter. Mix well. Press into the bottom and sides on a nine inch pie pan. Bake at 350 degrees until firm and golden brown, about 10 minutes. Remove from the oven and cool completely.
- In a stand-up mixer or a large bowl with electric beaters, whisk cornstarch, sugar and salt. Slowly beat in cream, then milk in a thin steady stream. Whisk in the egg yolks, one at a time.
- Transfer to a saucepan and cook over moderate heat whisking constantly and gently, until mixture comes to a full rolling boil. Reduce heat, stir liqueur into custard and simmer, stirring occasionally, about two minutes, or until mixture coats the back of a spoon.
- Immediately pour into a clean bowl. Beat in the butter, a tablespoon at a time, stirring to melt before adding the next. Cover surface directly with plastic wrap and let cool until lukewarm, about an hour.
- Slice the bananas on the diagonal into 1 inch pieces. If desired, sprinkle lemon juice (about a tablespoon)over the bananas to prevent browning. Layer evenly in pie shell.
- Pour custard over bananas, covering completely. Refrigerate pie for 20 minutes.
- In a cold bowl, with cold beaters, beat the cream until it forms soft peaks. Slowly beat in sugar,then liqueur and beat until stiff peaks form.
- Spread over filling. Chill pie at least an hour before serving.