COCONUT/BANANA CREAM PIE
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings-it's everyone's favorite treat-and also for when company comes by. Our children-6 and 3-"help" me with baking. They've learned many of their measurement in the kitchen!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA COCONUT CREAM PIE
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
BANANA COCONUT CHAI CREAM PIE
If you can't find chai spice, a combination of cinnamon, cardamom, nutmeg, and cloves gives the same warm flavors to this banana pie.
Provided by Dan Churchill
Categories Pie
Time 50m
Yield 1 9 inch pie
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch (not deep dish) pie plate with coconut oil and set aside.
- In the bowl of a food processor, combine 1 cup plus 2 tablespoons oats and 1 cup coconut chips. Process until very finely ground, about 1 minute. Transfer to a large bowl and add remaining 1 cup plus 2 tablespoons oats, maple syrup, 1⁄4 cup plus 1 tablespoon coconut oil, and 1/4 teaspoon salt. Mix until well-combined. Transfer to prepared pie plate and using the base of a measuring cup, press mixture into an even layer, going up the sides of the plate and slightly over the edges. Place on a parchment-lined baking sheet and transfer to oven. Bake until edges are lightly golden brown, rotating halfway through, about 20 minutes. Transfer to a rack until cooled completely.
- Meanwhile, in a medium pot over medium-high heat, combine coconut cream, honey, chai spice, vanilla, and 1/4 teaspoon salt. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter. Whisk until smooth and let cool slightly.
- Cut 2 bananas into thin slices on the bias. Shingle one layer on the bottom of the cooled crust. Spread half of the coconut-chai cream on top, and then top with another layer of bananas (using one more if necessary). Spread remaining coconut-chai cream on top and transfer to freezer until well-chilled, about 2 hours. Do not let freeze completely. (Alternatively, pie can be placed in refrigerator until chilled, about 4-5 hours or up to overnight.) To finish, cut remaining banana(s) into thin slices and shingle around the outside perimeter of pie in a circular pattern. Top with pecans and remaining 3 tablespoons coconut chips.
- in the center and sprinkle with additional chai spice. Cut into wedges and serve immediately. (This final step can be completed up to 30 minutes in advance of serving. Keep chilled until ready to serve.).
Nutrition Facts : Calories 5182.7, Fat 344.9, SaturatedFat 239.3, Cholesterol 1350.7, Sodium 1278.3, Carbohydrate 514.8, Fiber 39.4, Sugar 350.7, Protein 49
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.
BANANA COCONUT CREAM PIE
I created this pie as I had some ripe bananas left which I thought would be great in this recipe. To top it off I used my Coconut Whipped Cream recipe #219030. I also had a little of the puff pastry left, so I decorated the top of the pie with some little maple leafs.
Provided by Chef Joey Z.
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 750.7, Fat 50.1, SaturatedFat 24.3, Sodium 219.1, Carbohydrate 71.3, Fiber 6.1, Sugar 22.3, Protein 8.5
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