Coconut Banana Cream Pie
I'll make notes on this recipe later.
Coconut Pie Shell
1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut
Lightly butter a 9-inch pie plate and set aside. Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. The coconut should be golden brown but not burnt. The toasted color will be evenly distributed and there should still be some moisture. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.
Pie filling
4 egg yolks (not whole eggs)
3/4 cup sugar, divided
3 TBSP cornstarch
1/4 tsp salt
1/4 cup flour
3 cups half-and-half, divided
Yellow food coloring (optional)
2 tsp vanilla extract
2 bananas
2 cups whipping cream
3-4 TBSP granulated sugar
Powdered sugar
Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half and set aside. In a 3-quart saucepan, combine the remaining 2 cups half-and-half and 1/2 cup of the sugar and bring just to boil over medium heat. Add the egg mixture set aside previously and cook and stir until the mixture returns to a boil and thickens, about 1 minute. Remove mixture from the heat. Stir in 2 drops of food coloring, if desired, and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool. Once the mixture is cool, slice the bananas into the pie shell. Pour the filling into the shell. Whip the cream with the granulated sugar until soft peaks form, adding additional sugar as need be. Take care not to overwhip the cream as it will break. Spoon whipped cream in dollops or whip until stiff and pipe with a pastry bag on the pie. Sprinkle with extra coconut if desired. Chill 2 hours before slicing. Dust lightly with powdered sugar once plated.
Coconut Pie Shell
1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut
Lightly butter a 9-inch pie plate and set aside. Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. The coconut should be golden brown but not burnt. The toasted color will be evenly distributed and there should still be some moisture. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.
Pie filling
4 egg yolks (not whole eggs)
3/4 cup sugar, divided
3 TBSP cornstarch
1/4 tsp salt
1/4 cup flour
3 cups half-and-half, divided
Yellow food coloring (optional)
2 tsp vanilla extract
2 bananas
2 cups whipping cream
3-4 TBSP granulated sugar
Powdered sugar
Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half and set aside. In a 3-quart saucepan, combine the remaining 2 cups half-and-half and 1/2 cup of the sugar and bring just to boil over medium heat. Add the egg mixture set aside previously and cook and stir until the mixture returns to a boil and thickens, about 1 minute. Remove mixture from the heat. Stir in 2 drops of food coloring, if desired, and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool. Once the mixture is cool, slice the bananas into the pie shell. Pour the filling into the shell. Whip the cream with the granulated sugar until soft peaks form, adding additional sugar as need be. Take care not to overwhip the cream as it will break. Spoon whipped cream in dollops or whip until stiff and pipe with a pastry bag on the pie. Sprinkle with extra coconut if desired. Chill 2 hours before slicing. Dust lightly with powdered sugar once plated.