Tropical Banana Coconut Cream Pie

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 8
★★★★★
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This Tropical Banana Coconut Cream Pie is a slice of paradise that brings a taste of the tropics to your kitchen. With its creamy coconut custard and fresh banana slices, it's a refreshing dessert that's perfect for any occasion.

Ingredients for Tropical Banana Coconut Cream Pie

The star of our pie is, of course, the banana. Choose ripe ones for maximum sweetness and flavor. Coconut milk adds a tropical twist and creamy texture, pairing beautifully with the whole milk to form a rich custard base. Cornstarch helps thicken the custard, while egg yolks provide richness. Unsalted butter adds smoothness, and a splash of vanilla extract enhances the overall flavor. Lastly, shredded coconut gives a delightful texture and nutty aroma, especially when toasted.

Tips & Tricks

  • For best results, use ripe bananas; they should be yellow with a few brown spots.
  • Toast your coconut in a dry pan over medium heat until golden brown, stirring often to prevent burning.
  • Chill the mixing bowl and beaters before whipping the cream for faster and more stable peaks.

Serving Suggestions

This pie pairs wonderfully with a scoop of vanilla ice cream or a fresh fruit salad. For a special touch, drizzle a bit of dark chocolate sauce over each slice before serving. It’s also delightful with a tropical cocktail or a chilled glass of sparkling wine.

Frequently Asked Questions

Can I use a store-bought pie crust?
Absolutely! A pre-baked store-bought crust works perfectly and saves time.
How do I store leftovers?
Cover any leftovers with plastic wrap and store in the refrigerator for up to 3 days.
Can I make this pie ahead of time?
Yes, you can prepare the pie the day before serving. Just add the whipped cream topping right before serving for the best texture.

Tropical Banana Coconut Cream Pie Recipe Walkthrough

Start by combining your whole milk, coconut milk, granulated sugar, cornstarch, and salt in a saucepan. Stir this mixture over medium heat, ensuring it's smooth and free of lumps. Keep stirring until it thickens to a custard-like consistency. This usually takes about 5-7 minutes.

In a separate bowl, whisk your egg yolks until they're smooth. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. This step is crucial to avoid scrambling the eggs. Once combined, pour the yolk mixture back into the saucepan and cook for another 2 minutes, stirring continuously.

Remove the saucepan from heat and stir in the butter and vanilla extract. Ensure everything is well mixed. Now, arrange your banana slices at the bottom of the pre-baked pie crust, and pour the warm custard over them. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate the pie for at least 4 hours, or until set.

For the topping, whip heavy cream with powdered sugar and coconut extract until soft peaks form. Once the pie is chilled and set, spread or pipe the whipped cream over the custard. Finally, sprinkle with toasted shredded coconut for a beautiful finish.

Why You'll Love This Recipe

  • A perfect balance of creamy, fruity, and nutty flavors.
  • Easy-to-follow steps with a rewarding result.
  • Great for impressing guests or satisfying a sweet tooth.
  • No complicated techniques required, just simple, delicious ingredients.

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

Step-by-step 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.

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