Post by Loupy on Sept 30, 2016 1:39:32 GMT -7
Coconut Banana Cream Pie
From: Kathleen @ www.gonnawantseconds.com/
This pie is my Thanksgiving go-to.
It’s filling and sweet, but isn’t so rich that I can’t snack on some delicious turkey cookies afterwards. LOL!
But that doesn’t mean I’m not going to make it this summer. No way. I serve this pie as often as possible.
It’s light enough for a summer barbeque, and hearty enough for a winter celebration, and special enough for any holiday.
Prep time: 20 min
Cook time: 40 min
Serves: 6-8
Ingredients
Pie Crust:
1/2 Cup (1Stick)Butter
3 Cups Sweetened Flake Coconut
Pie Filling:
4 Egg Yolks
3/4 Cup Granulated Sugar~Divided
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/4 Cup All-Purpose Flour
3 Cups Half and Half~Divided
Yellow Food Coloring, Optional
2 Teaspoons Vanilla Extract
1 1/2 Cups Sweetened Flake Coconut
2 Bananas, Firm But Ripe, Peeled and Cut Into 1/2 Thick Slices
Topping:
2 Cups Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Sweetened Flake Coconut, Toasted and Cooled
Instructions
Make the Crust:
Spray a 9 inch pie plate with nonstick cooking spray.
Set aside.
In a large skillet, melt butter.
Add coconut and continue to cook over medium heat until coconut just turns golden brown.
Press the coconut into prepared pie plate.
Chill the crust 30 minutes before filling.
Make the Filling:
In a small bowl, whisk together the egg yolks, 1/4 cup granulated sugar, cornstarch, salt and flour.
Slowly whisk in 1 cup of half and half
In a 3 quart saucepan over medium heat, combine remaining 2 cups half and half and 1/2 cup sugar and bring just to a boil. Slowly stir in the egg mixture and continue to cook, stirring constantly until the mixture returns to a boil and thickens.
Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 1/2 cups of coconut, stirring until evenly combined.
Pour into a bowl and cover the surface with plastic wrap
(Plastic should be directly on the surface of the warm custard).
Refrigerate for 4-6 hours.
Make the Topping:
Whip the heavy cream in a chilled bowl until soft peaks form.
Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
Assemble Pie:
Layer sliced bananas in cooled crust.
Pour chilled filling over bananas.
Spread whipped cream over the top and shape into a decorative mound.
Sprinkle The top evenly with 1/2 cup toasted coconut and serve immediately.
Recipe Notes:
Ingredients- If you live far away from a tropical region, finding fresh sweet coconut will be difficult. But do your best. The freshest bag of sweet coconut possible is the ideal choice.
Substitutions and Variations- A banana allergy isn’t all that uncommon. If you need to make the recipe sans bananas, just leave them out. No need to substitute anything in. Be aware that this will make the pie taste more like coconut than the original version of the recipe.
Though it’s not what I typically do, occasionally I’ll want to add caramel drizzle to the top of the pie. Wow is it good. The key is that the caramel drizzle needs to cool after being put on top. In other words, don’t put the drizzle on after cooling the pie. Here’s a link to a wonderful caramel sauce recipe.
Pie recipes that can be made gluten free are difficult to come by. This problem is compounded by the fact that more and more people are avoiding gluten, whether due to an allergy or a lifestyle choice. Luckily, this pie is just as good when made gluten free. Just use any all-purpose gluten free flour, or whatever your favorite flour substitute is in baking.
The bulk of the prep time needed in this recipe comes from the time it takes for the pie to chill. There’s not a good way to get around that. Chilling is key for the pie to set right. But, if you need to save some time, it is possible to use a box vanilla pudding mix instead of making the homemade vanilla pudding the recipe calls for. It’s important to say this, though. The homemade custard is what makes this pie delicious. Replacing it with box pudding mix will not taste as good. Period. It just won’t be the same.
Topping- You’ll notice in the picture that there are coconut sprinkles on top. This isn’t in the recipe, but I always add a sprinkling of coconut shavings on top of the whipped cream. I just use a handful, maybe a third or a half a cup. I usually toasted the shavings, too. The coconut shavings give a little crunch to the whipped cream, and really contribute to the overall mixture. I wouldn’t leave them out. So remember to reserve some coconut when making your crust to use on the topping.
The recipe asks you to put whipped cream in dollops around the edge of the pie. I just full on ignore this suggestion. I start with 2 cups of heavy-duty whipped cream and spread it over the entire pie. It’s not as pretty, but it’s delicious.
If you’re not going to serve the pie the same day you make it, save the whip cream and the pie assembly for the serving day. Make the homemade pudding, and store it in the refrigerator with plastic wrap right on top to avoid developing a skin. Then, on serving day, make up the fresh whipped cream and assemble the rest of the pie. The best option is to make it as close to serving time as possible. Fresh whipped cream is a thousand times better than day-old whipped cream.
Baking- Make sure to butter the pie plate generously. Because you want the pie crust to have some give rather than being a dense block of coconut, any sticking to the pan might tear your crust and ruin it. But if the pie plate is well-buttered, you shouldn’t have any problem cutting and serving the pie. Nothing should stick to the pan. (Plus, the generous helping of butter on the pie plate soaks into that crust giving it a wonderful buttery taste.)
When pressing the coconut crust into the baking pan, don’t press too firmly. A crust that’s too dense will be hard to cut through and make serving the pie a hassle.
Don’t overcook the coconut crust. I cannot stress this enough. Do not overcook the coconut crust. Light golden brown is really the perfect color for the crust. A light brown crust will have some give to it, that’s what you want.
Bringing the filling to a boil is absolutely essential. The filling will not set unless it’s first brought to a boil.
From: Kathleen @ www.gonnawantseconds.com/
This pie is my Thanksgiving go-to.
It’s filling and sweet, but isn’t so rich that I can’t snack on some delicious turkey cookies afterwards. LOL!
But that doesn’t mean I’m not going to make it this summer. No way. I serve this pie as often as possible.
It’s light enough for a summer barbeque, and hearty enough for a winter celebration, and special enough for any holiday.
Prep time: 20 min
Cook time: 40 min
Serves: 6-8
Ingredients
Pie Crust:
1/2 Cup (1Stick)Butter
3 Cups Sweetened Flake Coconut
Pie Filling:
4 Egg Yolks
3/4 Cup Granulated Sugar~Divided
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/4 Cup All-Purpose Flour
3 Cups Half and Half~Divided
Yellow Food Coloring, Optional
2 Teaspoons Vanilla Extract
1 1/2 Cups Sweetened Flake Coconut
2 Bananas, Firm But Ripe, Peeled and Cut Into 1/2 Thick Slices
Topping:
2 Cups Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Sweetened Flake Coconut, Toasted and Cooled
Instructions
Make the Crust:
Spray a 9 inch pie plate with nonstick cooking spray.
Set aside.
In a large skillet, melt butter.
Add coconut and continue to cook over medium heat until coconut just turns golden brown.
Press the coconut into prepared pie plate.
Chill the crust 30 minutes before filling.
Make the Filling:
In a small bowl, whisk together the egg yolks, 1/4 cup granulated sugar, cornstarch, salt and flour.
Slowly whisk in 1 cup of half and half
In a 3 quart saucepan over medium heat, combine remaining 2 cups half and half and 1/2 cup sugar and bring just to a boil. Slowly stir in the egg mixture and continue to cook, stirring constantly until the mixture returns to a boil and thickens.
Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 1/2 cups of coconut, stirring until evenly combined.
Pour into a bowl and cover the surface with plastic wrap
(Plastic should be directly on the surface of the warm custard).
Refrigerate for 4-6 hours.
Make the Topping:
Whip the heavy cream in a chilled bowl until soft peaks form.
Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
Assemble Pie:
Layer sliced bananas in cooled crust.
Pour chilled filling over bananas.
Spread whipped cream over the top and shape into a decorative mound.
Sprinkle The top evenly with 1/2 cup toasted coconut and serve immediately.
Recipe Notes:
Ingredients- If you live far away from a tropical region, finding fresh sweet coconut will be difficult. But do your best. The freshest bag of sweet coconut possible is the ideal choice.
Substitutions and Variations- A banana allergy isn’t all that uncommon. If you need to make the recipe sans bananas, just leave them out. No need to substitute anything in. Be aware that this will make the pie taste more like coconut than the original version of the recipe.
Though it’s not what I typically do, occasionally I’ll want to add caramel drizzle to the top of the pie. Wow is it good. The key is that the caramel drizzle needs to cool after being put on top. In other words, don’t put the drizzle on after cooling the pie. Here’s a link to a wonderful caramel sauce recipe.
Pie recipes that can be made gluten free are difficult to come by. This problem is compounded by the fact that more and more people are avoiding gluten, whether due to an allergy or a lifestyle choice. Luckily, this pie is just as good when made gluten free. Just use any all-purpose gluten free flour, or whatever your favorite flour substitute is in baking.
The bulk of the prep time needed in this recipe comes from the time it takes for the pie to chill. There’s not a good way to get around that. Chilling is key for the pie to set right. But, if you need to save some time, it is possible to use a box vanilla pudding mix instead of making the homemade vanilla pudding the recipe calls for. It’s important to say this, though. The homemade custard is what makes this pie delicious. Replacing it with box pudding mix will not taste as good. Period. It just won’t be the same.
Topping- You’ll notice in the picture that there are coconut sprinkles on top. This isn’t in the recipe, but I always add a sprinkling of coconut shavings on top of the whipped cream. I just use a handful, maybe a third or a half a cup. I usually toasted the shavings, too. The coconut shavings give a little crunch to the whipped cream, and really contribute to the overall mixture. I wouldn’t leave them out. So remember to reserve some coconut when making your crust to use on the topping.
The recipe asks you to put whipped cream in dollops around the edge of the pie. I just full on ignore this suggestion. I start with 2 cups of heavy-duty whipped cream and spread it over the entire pie. It’s not as pretty, but it’s delicious.
If you’re not going to serve the pie the same day you make it, save the whip cream and the pie assembly for the serving day. Make the homemade pudding, and store it in the refrigerator with plastic wrap right on top to avoid developing a skin. Then, on serving day, make up the fresh whipped cream and assemble the rest of the pie. The best option is to make it as close to serving time as possible. Fresh whipped cream is a thousand times better than day-old whipped cream.
Baking- Make sure to butter the pie plate generously. Because you want the pie crust to have some give rather than being a dense block of coconut, any sticking to the pan might tear your crust and ruin it. But if the pie plate is well-buttered, you shouldn’t have any problem cutting and serving the pie. Nothing should stick to the pan. (Plus, the generous helping of butter on the pie plate soaks into that crust giving it a wonderful buttery taste.)
When pressing the coconut crust into the baking pan, don’t press too firmly. A crust that’s too dense will be hard to cut through and make serving the pie a hassle.
Don’t overcook the coconut crust. I cannot stress this enough. Do not overcook the coconut crust. Light golden brown is really the perfect color for the crust. A light brown crust will have some give to it, that’s what you want.
Bringing the filling to a boil is absolutely essential. The filling will not set unless it’s first brought to a boil.
