Banana Coconut Cream Pie
Fresh bananas, thick homemade custard, fluffy whipped cream, toasted coconut -- this banana coconut cream pie has all the makings for dessert euphoria
Servings 6 -8 servings
- 4 egg yolks
- 3/4 cup granulated sugar divided
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 3 cups half and half divided
- yellow food coloring optional
- 2 teaspoons vanilla extract
- 1 1/2 cups sweetened flake coconut
- 2 bananas firm but ripe, peeled and cut into 1/2 thick slices
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened flake coconut toasted and cooled
Make the Crust:
Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into the 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 granulated sugar, cornstarch, salt and flour. Slowly whisk in 1 cup of half and half
In a 3 quart saucepan over medium heat, combine remaining 2 cups half and half and 1/2 cup sugar and bring just to a boil. Slowly stir in the egg mixture and continue to cook, stirring constantly until the mixture returns to a boil and thickens.
Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 1/2 cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.
Serving: 1/6 of the recipe | Calories: 1116kcal | Carbohydrates: 90g | Protein: 10g | Fat: 82g | Saturated Fat: 57g | Cholesterol: 324mg | Sodium: 521mg | Potassium: 626mg | Fiber: 8g | Sugar: 60g | Vitamin A: 2265IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 2mg