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I don't know about you, but for me, November is all about the pies. Cream pies, fruit pies, ice cream pies - basically all the pies, all the time. If you stop and think about it for a second, pies are kind of the perfect food.
They can be sweet, they can be savory, they can be frozen or they can be served pipping hot. There are so many delicious options! Yet, everyone seems to ignore them until Thanksgiving rolls around. I. DON'T. GET. IT. Why are people not shouting from the rooftops about how much they love pies?!
But now that pie season is upon us, it's time to stop talking and start baking. Last year I did an Extreme Pumpkin Pie, and the year before that was a Bourbon Chocolate Pecan - both Thanksgiving staples.
So this year, I decided to go down a more non-traditional path. That, and I have been promising my roommate a coconut based pie since her birthday...in May. I know what you are thinking...May was a LONG time ago. But better late than never.
The pie I came up with is a hybrid of my two favorite cream pies - the coconut and the banana. The Coconut Banana Cream Pie (super original name...am I right?) is filled with creamy coconut custard, shredded coconut and banana slices and then topped off with a mountain of whipped cream, toasted coconut and more bananas. It is heavenly. And even more important...my roommate was very happy with me.
for the crust:
for the filling:
for the topping:
*One 9" Pies
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