Banana and coconut cream pie
This Banana and Coconut Cream Pie features a creamy coconut filling with layers of sweet bananas, all nestled in a buttery crust. Chill it for a refreshing dessert that combines tropical flavors and smooth textures.
Cook time 85 min
Prep time 60 min
Ingredients:
1 yolk1/2 cup sugar
1/3 cup corn flour
2 cups milk (1% fat)
1 cup coconut milk
1 dash salt
1/2 cup heavy whipping cream
3 bananas
2 tbsp lemon juice
1 tbsp water
2.50 cups all-purpose white wheat flour
1/3 cup powdered sugar
1 tbsp lime zest
2/3 cup butter
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.
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.
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.
Banana and coconut cream pie FAQ:
Bake the crust for 15-18 minutes at 350°F (175°C) or until it turns light golden brown. Make sure to let it cool completely before adding the filling.
The filling is ready when it thickens and reaches a gentle boil while stirring constantly. It should have a smooth, custard-like consistency before cooling.
Yes, you can substitute coconut milk with almond milk or whole milk, and heavy whipping cream can be replaced with a dairy-free alternative like coconut cream, but the flavor and texture may vary.
Store the pie covered in the refrigerator for up to 3-4 days. Keep it chilled to maintain freshness and prevent the bananas from browning.
If you don't have lime zest, you can substitute it with lemon zest for a similar citrus flavor, but it will slightly alter the taste profile of the pie.
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.
Nutrition per serving
10 ServingsCalories 460kcal
Protein 7g
Carbohydrates 54g
Fiber 2.31g
Sugar 24g
Fat 24g
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