Banana Andor Coconut Cream Pie From Scratch Recipes

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
• In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
• Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
• When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

Steps:

• In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

Steps:

• Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
• Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
• Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Steps:

• Open the puff pastry and remove one of the sheets and let it thaw at room temperature for about 40 minutes.
• Spread your unsweetened flaked coconut on a baking sheet and toast at 350'F for 5-10 minutes. Keep an eye on this as it will brown very fast. Remove as soon as the ends of the coconut become golden. Let cool.
• For The Pudding:.
• Prepare the pudding according to the package directions "except" only use one cup of non- dairy milk. This will make the pudding thicker. Once the pudding boils add 1 cup of coconut whipped cream.
• Give it a good whisk to incorporate.
• Take it off the heat and add the vegan gelatin and whisk again to break up the gelatin. Whisk for a few minutes until the mixture is smooth. Put a lid on it and set aside for now.
• Preheat oven to 400'F.
• To prepare the puff pastry crust:.
• After the puff pastry has thawed out roll it out to fit into a 9" pie dish. If any holes develop, use water to glue the pastry back together.
• Place the rolled out pastry into the pie pan and make sure you get all the air bubbles out from underneath. Prick with a fork.
• Place it into the preheated oven for 15 minutes. I re-pricked the pastry about 7 minutes into the cooking as it did puff up more.
• Once the puff pastry is golden remove from the oven and put it on a metal rack to cool slightly.
• Place enough of the sliced banana onto the puff pastry crust to cover the bottom (and sides if you wish).
• Give the pudding another whisk and then pour it on top of the sliced bananas. Spread it evenly then top with more banana slices.
• Then spread the remaining two cups of coconut whipped cream on top of the banana slices. Spread it out evenly.
• Sprinkle the toasted coconut over the coconut whipped cream Put it into the fridge and let it chill for at least 3-4 hours.
• Bon Appetit!

Steps:

• PIE CRUST: Place flours, sugar, and salt in a bowl, cover and place in the freezer for about 20 minutes to get good and cold.
• Add dry mix to a food processor and pulse briefly to combine. Pulse in the butter and shortening just until coarse crumbs form, about 10 seconds. Add water and lemon juice and pulse just until moist crumbs form, about 10 seconds.
• Turn the dough onto a work surface and gently shape it into a disk about 5" in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day (or you can freeze them for up to 2 months).
• Preheat oven to 400°F Roll out dough and place over a deep dish pie pan, crimping the edges. Prick with fork all over and bake for 12 minutes until golden. Remove from oven and let cool to room temperature.
• FILLING: In a saucepan, combine sugar, flour, salt, and milk. Using a whisk, mix well, stirring constantly over medium/med-high heat until the mixture thickens and comes to a boil. Continue whisking while boiling for 1 minute then remove from the heat (but keep burner on).
• To the egg yolks, stir in about 1/4 cup of cream to temp the yolks. Slowly whisk the yolk mixture back into the saucepan and cook for 1 more minute, stirring constantly.
• Remove from the heat and stir in the butter, extracts, and optional coconut, mixing well. Allow to cool to room temperature, stirring occasionally.
• Place the bananas (if using) into the pie crust in a single layer, cutting in half to fit as needed, leaving a little space between. Pour filling over bananas into cooled crust and refrigerate.
• CREAM TOPPING: Using an electric mixer and the whip attachment, whip cream to soft peaks. Add remaining ingredients and whip to firm peaks (moving the whisk around while whipping). Spread over filling, piling high. Sprinkle with toasted coconut if desired.
• Refrigerate pie for at least 2 hrs before serving.