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!
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.
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 per serving
10 ServingsCalories 460kcal
Protein 7g
Carbohydrates 54g
Fiber 2.31g
Sugar 24g
Fat 24g
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