Celebrate tropical flavors with this delicate dessert! Coconuts put an interesting spin on traditional banana cream pie.
Coconut-Banana Cream Pie Recipe
Celebrate tropical flavors with this delicate dessert!
Ingredients
Coconut-Banana Cream Pie Ingredients
- 1 1/4 Cup all-purpose flour
- 1/2 teaspoon Salt
- 1/8 teaspoon baking powder
- 1/2 Cup sugar
- 1/2 Cup unsalted butter plus extra for greasing
- 3 to 4 tablespoons water cold
- 3 to 4 pieces banana (lakatan variety), sliced into rounds and tossed in 2 teaspoons dayap juice
- 3/4 Cup sugar
- 1/4 Cup cornstarch
- 1/2 teaspoon Salt
- 3 cups milk
- 4 yolks from Egg beaten slightly
- 2 tablespoons Butter softened
- 4 teaspoons vanilla extract
- 3/4 Cup young coconut (buko) (use coconut meat), shredded
- whipped cream for garnish
Instructions
- Make the crust: mix together flour, salt, baking powder, and sugar in a bowl. In another bowl, cut in butter using a pastry cutter or 2 knives. Add dry ingredients; mix until well combined and texture resembles coarse crumbs. Add water, 1 tablespoon at a time, if mixture is too dry. Transfer dough onto a greased 9-inch pie pan or 4 (4-inch) mini pie pans. Press dough onto the base and up the sides of the pans. Chill for 1 hour.
- Preheat oven to 350°F.
- Bake crust in the preheated oven for 35 minutes or until firm. Let cool. Top cooled crust with banana slices. Set aside.
- Combine sugar, cornstarch, and salt in a bowl. Pour milk into a medium saucepan. Add dry ingredients to milk and bring to a boil over medium heat, stirring constantly, until mixture thickens. Lower heat and simmer, stirring one more time. Whisk half of the milk mixture into egg yolks, then add mixture to saucepan. Simmer, stirring occasionally, for 1 minute. Remove from heat.
- Stir in butter, vanilla, and coconut meat. Pour filling into prepared crust. Cover with plastic wrap. Chill for about 2 hours.
- Top pie with whipped cream and chocolate sauce before serving.
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