Coconut Banana Cream Pie

Easter may be over but that doesn’t mean you still can’t make pie!! My mom used to make this for us as kids but I switched it a little. Theres a buttery flakey crust with a layer of ripe bananas and then the most beautiful creamy coconut custard ever and topped off with fresh whipped cream and toasted coconut. I meeeaaannn?! What’s not to love?! You can always buy the store bought crust but there really is something so much more special and delicious about making your own crust! It will keep for 3-4 days in the fridge.

Ingredients

• 1 9-inch pre baked pie crust (recipe follows)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cup half and half
• 1 cup unsweetened full fat coconut milk
• 4 egg yolks
• 3 tbsp butter, unsalted cut into small pieces
• 1 tsp vanilla extract
• 1 cup toasted coconut
• 1 ripe banana

Directions

Preheat oven to 350 degrees.

Place the flaked coconut evenly on a baking pan and bake for about 8-10 minutes until it’s all beautifully golden. Set aside.

In a large sauce pan whisk together the sugar and cornstarch and then set aside.

In a separate large mixing bowl combine the half and half, coconut milk, egg yolks, and vanilla whisk it all together. Carefully pour the wet into the dry mixture and whisk it all together make sure there are no lumps.

Set on the stove and cook on medium heat , stirring constantly. Bring to a soft boil and let it get pretty thick. Just a couple minutes. You know it’s done if you stick a wooden spoon into the custard and run your finger through the middle of it and it stays separated. Remove the custard from the heat and add a tbsp of butter at a time whisking it in. Then gently fold in the coconut saving a little for the garnish on top.

Transfer to a glass bowl and cover with plastic wrap directly onto the custard and place in the fridge to cool completely. About 30 minutes. Meanwhile you can make the whipped cream and pie crust.

Whipped Cream

• 1 1/2 cups heavy cream
• 1 tsp. vanilla extract
• 3 tbsp. sugar

In a large mixing bowl with an electric mixer beat on medium speed until stiff peaks form.

Pie Crust

• 1 1/4 cup all-purpose flour
• 1 tsp salt
• 8 tbsp. cold butter cut into pieces
• 1/4-1/2 cup cold water

In a large bowl combine the flour and salt. Cut the butter into little pieces and rub it into the flour breaking all the pieces down so that it resembles small peas and there are no big pieces. Then carefully add in the water and start to bring the dough together. Press it into a disk, wrap in plastic wrap and chill for about 20 minutes. When you’re ready to roll it out place on a floured surface and roll out to about 12 inch or so circle. Place into the baking pie pan using a fork pierce the bottom of the crust so it doesn’t puff up. Cut off the excess dough along the edges. Crimp the edges to make it pretty and bake at 425 degrees for about 10-12 minutes. Just until beautiful and golden. Let it cool completely before pouring the coconut custard into it.

Then to assemble, slice the bananas into a even layer on the bottom of the crust then pour the coconut custard into the cooled crust top with the whipped cream and sprinkle the toasted coconut flakes on top. Chill in the fridge for at least an hour just to set. Then enjoy!!!