Go Back

COCONUT BANANA CREAM PIE

No ratings yet
Author: Lindsay Nathanson

Ingredients
  

PIE CRUST

  • 2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2/3 cup + 1 tbs cold shortening
  • 3 tbs cold water
  • 3 tbs cold milk

COCONUT FILLING

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 2 cups milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded sweetened coconut
  • 2 large bananas

TOPPING

  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup toasted coconut
  • 1 large banana
How to Make Banana Coconut Cream Pie
Print Recipe
Pin Recipe

Instructions
 

For the crust:

  • Preheat the oven to 375 degrees.
  • In a stand mixer with a paddle attachment, combine flour, salt and sugar.
  • Add shortening and mix until just combined.
  • Add cold water and milk 1 tablespoon at a time. Mix until dough comes together.
  • Gather dough into a ball and shape it into a flattened round on a floured surface.
  • Roll pie crust into a circle 2 inches larger than the upside down pie plate.
  • Carefully transfer dough to pie plate and trim dough to a 1-inch overhang. Fold the extra piece under and pinch to seal it. Decorate edges as desired.
  • Using a fork, poke a couple of holes in the bottom of the crust.
  • Line the bottom of the crust with parchment and fill it with pie weights.
  • Bake the crust for 20 minutes.
  • Remove pie weights and parchment.
  • Bake for another 10-15 minutes, or until the bottom is golden.

For the filling:

  • Whisk egg yolks in medium bowl and set aside.
  • In a medium saucepan, combine sugar, cornstarch, and salt.
  • Add coconut milk and whole milk and cook on medium-high heat, stirring constantly, until the mixture is bubbling and thick.
  • Add the mixture to the eggs yolks a little bit at a time. Whisk until combined.
  • Return the mix to the saucepan and cook on medium hear, stirring constantly, until the mixture comes to a boil.
  • Transfer mixture to a medium bowl and add coconut. Cover with plastic wrap and put in the fridge until the filling is completely set (about 4 hours).
  • Once it is set, place sliced bananas all over the bottom of the pie crust and pour coconut mixture over the top. Smooth with spatula.

For the topping:

  • In a stand mixer fitted with a whisk attachment, combine heavy cream and powdered sugar.
  • Mix on a high speed until soft peaks form.
  • Put whipped cream on top of coconut mixture and smooth with spatula.
  • Add sliced banana and toasted coconut.

Notes

*One 9" Pies