Decadent Banana Cream Pie With Coconut Crust
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
CRUST
- 354.88 ml graham cracker crumbs
- 118.29-177.44 ml flaked coconut, toasted (to taste)
- 29.58 ml light brown sugar, packed
- 88.74 ml unsalted butter, melted
-
FILLING
- 118.29 ml sugar
- 59.14 ml cornstarch
- 0.25 ml salt (I use Kosher)
- 236.59 ml heavy cream
- 236.59 ml whole milk
- 4 egg yolks
- 44.37 ml unsalted butter, softened
- 2 large bananas, firm and ripe
- 29.58 ml banana liqueur
-
WHIPPED CREAM TOPPING
- 354.88 ml heavy cream
- 29.58 ml powdered sugar
- 14.79 ml banana liqueur (optional)
directions
- 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.
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