Banana And Coconut Cream Pie With Graham Cracker Crust
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
67
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Sugar (confectioners')1 tsp
Salt2 cups
Granulated Sugar1 cup
Flour1.5 cups
Whole Milk1 cup
Coconut Milk1 cup
Sweetened Condensed Milk1 tsp
Coconut Extract1 tsp
Vanilla Extract2 tbsps
Butter (cut into small pieces)1.25 cups
Heavy Whipping CreamDirections:
1
Watch how to make this recipe
2
For the crust: Preheat the oven to 350 degrees F
3
Brush a 9-inch pie plate with butter to grease
4
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
5
Bake until lightly golden and crisp, 12 minutes
6
Set aside on a wire rack to cool completely
7
For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat
8
Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract
9
Whisking occasionally, bring the mixture to a boil
10
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
11
Add the yolk mixture to the milk and then add the butter
12
Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust
13
Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling
14
Chill until completely set, at least 4 hours or up to overnight
15
Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie
16
Garnish with toasted coconut chips and slice to serve