BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
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Tota Ghoneam
[email protected]I can't wait to try this recipe!
martins hussaini
[email protected]The pie was a bit time-consuming to make, but it was worth it in the end.
Meks Nwa
[email protected]This pie is perfect for a summer party.
Imran Azhar
[email protected]I'm not a big fan of coconut, but I still enjoyed this pie. The filling was light and fluffy.
BD HACKER
[email protected]This pie is a great way to use up overripe bananas.
Robert Kroiss
[email protected]The pie was a bit too sweet for my taste, but overall it was still a good dessert.
flora francis flora francis
[email protected]I love the unique flavor of the coconut crust. It pairs perfectly with the creamy filling.
Rony Khan
[email protected]This pie is so easy to make and it's always a hit with my family.
Enida james Chiwaya
[email protected]The filling was a bit runny for my taste, but the flavor was still great. I think I'll try using a little less milk next time.
creamy icicles
[email protected]This pie is delicious, but I found the coconut crust to be a bit too sweet for my taste. I might try using a different crust next time.
Varun Bhatia
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The coconut crust is a nice change from the traditional graham cracker crust.
Aisho Osmail
[email protected]The pie was a hit at my party! Everyone loved the coconut crust and the creamy filling.
Mandip Sunar
[email protected]This banana cream pie is a dream! The coconut crust is a delightful twist, and the creamy filling is light and airy. I highly recommend this recipe.