Tropical Banana Coconut Cream Pie
A delightful twist on the classic banana cream pie featuring tropical coconut flavors, perfect for dessert lovers seeking something unique and flavorful.
Prep time: 30 minutesCook time: 10 minutesServes: 8
Ingredients
1 pre-baked 9-inch pie crust
3 ripe bananas, sliced
2 cups whole milk
1 cup coconut milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup shredded coconut, toasted
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon coconut extract
Instructions
1. In a saucepan, combine whole milk, coconut milk, granulated sugar, cornstarch, and salt. Cook on medium heat, stirring constantly, until the mixture thickens.
2. In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture to the yolks while whisking, then pour yolk mixture back into the saucepan. Cook for another 2 minutes.
3. Remove from heat and stir in butter and vanilla extract.
4. Arrange banana slices at the bottom of the pie crust and pour the custard over the bananas. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.
5. In a mixer, whip heavy cream, powdered sugar, and coconut extract until soft peaks form.
6. Top the chilled pie with whipped cream and sprinkle with toasted coconut before serving.
Storage
Store in the refrigerator for up to 3 days, covered with plastic wrap.
Reheating
This pie is best served chilled and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
