Banana and coconut cream pie
Indulge in the tropical flavors of our Banana and Coconut Cream Pie, a dessert that combines the smoothness of a creamy coconut custard with the natural sweetness of bananas. Perfectly balanced with a homemade crust featuring a hint of lime zest, this pie is a sumptuous treat for any occasion. Easy to follow and irresistibly delicious—try it today!
- 29 Mar 2024
- Cook time 85 min
- Prep time 60 min
- 10 Servings
- 14 Ingredients
Discover the tropical delight of a Banana and Coconut Cream Pie—a luscious dessert that combines the creamy richness of coconut milk with the natural sweetness of bananas. This pie offers a perfect balance of textures, from the silky smooth filling to the crisp and buttery crust, making it an irresistible treat for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish and set aside.
- In a large mixing bowl, combine the all-purpose flour, powdered sugar, and lime zest.
- Add the butter in small cubes and use a pastry cutter or your hands to blend the mixture until it resembles coarse crumbs.
- Press the mixture evenly into the greased pie dish, making sure to cover the bottom and sides.
- Bake the crust in the preheated oven for 15-18 minutes, or until it turns light golden brown.
- Remove from the oven and allow it to cool completely.
- In a medium saucepan, whisk together the egg yolk, sugar, and corn flour until smooth.
- Gradually whisk in the 1% milk, coconut milk, and a dash of salt.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove the saucepan from the heat and let it cool slightly.
- Once cooled, fold in the heavy whipping cream until fully combined.
- Slice the bananas and place them in a bowl.
- Add the lemon juice and water to the bowl and toss gently to coat. This will prevent the bananas from browning.
- Arrange a layer of banana slices evenly over the bottom of the cooled crust.
- Pour the cooled filling over the banana slices, spreading it evenly to cover the bananas.
- Arrange another layer of banana slices on top of the filling.
- If desired, you can also top the pie with additional whipping cream or toasted coconut flakes for garnish.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
- Once the pie is fully chilled and set, slice and serve cold.
Tips:
- For the best results, use ripe bananas as they provide natural sweetness and enhance the flavor of the pie.
- Chill the coconut milk in the refrigerator beforehand; this helps to achieve a thicker and creamier consistency for the filling.
- When working with the crust, ensure the butter is cold. This ensures a flakier texture once baked.
- Allow the pie to cool completely in the refrigerator before serving. This helps the filling to set properly and makes slicing easier.
- A hint of lime zest in both the crust and filling can add a refreshing burst of flavor, balancing out the sweetness.
- To prevent the bananas from browning, toss them in lemon juice before incorporating them into the pie.
With its delightful blend of bananas and coconut cream, this pie is a tropical dream come true. Serve it chilled for a refreshing dessert that is perfect for warm weather or any time you crave a taste of the tropics. Each bite promises a burst of flavors that will surely make this Banana and Coconut Cream Pie a favorite in your dessert repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.31g | 6% |
| Sugar 24g | 25% |
| Fat | |
| Fat 24g | 28% |
| Saturated 15g | 49% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 190ug | 22% |
| Choline 36mg | 7% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 1.26mg | 8% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 1.62ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.05mg | 10% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 330mg | 10% |
| Selenium, Se 11ug | 19% |
| Sodium, Na 70mg | 4% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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