Name: Banana–Coconut Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (180 ml) graham cracker crumbs; 1/2 cup (125 ml) shredded coconut; 1/4 cup (60 ml) unsalted butter, melted; 1 very ripe large banana; 1 tablespoon (15 ml) lemon juice; 2 teaspoons (10 ml) gelatin; 2 tablespoons (30 ml) cold water; 1/2 cup (125 ml) sugar; 2 tablespoons (30 ml) all-purpose flour; 2 eggs; 1 1/4 cups (310 ml) warm milk; 1 teaspoon (5 ml) vanilla extract; 3/4 cup (180 ml) 35% cream; 1/4 cup (60 ml) water; 1 1/2 cups (375 ml) sugar; 1/2 cup (125 ml) coconut milk, warmed (shake can before opening)

Preparation

- With the rack in the middle position, preheat the oven to 180°C (350°F).
Graham Cracker Crust
- In a bowl, combine all ingredients. Press the mixture evenly on the bottom and sides of a 23-cm (9-inch) pie plate. Bake until the crust is fragrant and beginning to brown, about 12 minutes. Let cool completely.
Banana Filling
- In a food processor, purée the banana with the lemon juice until smooth. Remove and set aside.
- In a small bowl, sprinkle the gelatin on the water. Let soften.
- In a saucepan off the heat, combine the flour and 60 ml (1/4 cup) of the sugar. Add the eggs, whisking until the mixture is smooth. Slowly whisk in the warm milk. Bring to a boil over medium heat, whisking constantly, taking care to scrape the sides and bottom of the saucepan. Boil for 1 minute and remove from the heat. Add the gelatin and mix well. Add the banana purée and vanilla. Let cool. Cover and refrigerate until the mixture reaches room temperature, about 1 hour.
- In a bowl, whip the cream with the remaining 65 ml (1/4 cup) of sugar until soft peaks form. Using a spatula, gently fold the whipped cream into the banana mixture. Pour into the pie shell. Refrigerate until fully set, at least 6 hours.
Coconut Milk Caramel
- In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the saucepan. Cook without stirring until the syrup begins to caramelize and turns golden. Remove from the heat. Slowly add the coconut milk, taking care to avoid being burned by splatters. Return to the heat and bring to a boil, stirring to dissolve any hardened caramel. Let cool and set aside in an airtight container at room temperature.
- Serve the pie with the coconut milk caramel.

Banana–Coconut Pie

Categories

Ingredients

Graham Cracker Crust

Banana Filling

Coconut Milk Caramel

Preparation

Graham Cracker Crust

Banana Filling

Coconut Milk Caramel

Personal Note

To help you with this recipe

RICARDO Deep Pie Plate