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Banana and coconut cream pie (6-8)c
1 month agoAdd Commentby Admin400 Views
2 cups (500 ml) 35% cream
3 tbsp. has. soup (45 ml) of icing sugar
1 C. has. tea (5 ml) of vanilla extract
1/2 cup (125 mL) sweetened coconut flakes, toasted and cooled
Make the crust:
Spray a 9-inch pie dish with nonstick cooking spray. Put aside.
In a large skillet, melt the butter. Add the coconut and continue cooking over medium heat until the coconut turns golden brown. Press coconut into prepared pie plate. Chill the crust 30 minutes before filling.
Make the filling:
In a small bowl, whisk together the egg yolks, 1/4 cup (60 mL) granulated sugar, cornstarch, salt and flour. Slowly whisk in 1 cup (250 mL) half/half.
In a saucepan over medium heat, combine the remaining 2 cups (500 ml) half/half and 1/2 cup (125 ml) sugar and bring to a boil. Slowly whisk in the egg mixture and continue cooking, stirring constantly, until the mixture begins to boil again and thickens.
Remove from heat and add food coloring (if using), 2 tbsp. has. tea (10 ml) vanilla and 1 1/2 cups (375 ml) coconut, stirring until well blended. Pour into a bowl and cover the surface with plastic wrap (the plastic should be directly on the surface of the hot custard). Refrigerate for 4-6 hours.
Make the filling:
Whip heavy cream in a chilled bowl until soft peaks form. Add the confectioners’ sugar and vanilla and continue to whisk until just stiff peaks.
Assemble the pie:
Layer sliced bananas in cooled crust. Pour the frozen topping over the bananas. Spread the whipped cream on top and form a decorative mound. Sprinkle top evenly with 1/2 cup (125 mL) toasted coconut and serve immediately.
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