If you're dreaming of a tropical getaway but stuck at home, this Tropical Coconut Banana Cream Pie is your ticket to paradise. With creamy coconut, sweet bananas, and a flaky crust, it's a slice of island bliss in your own kitchen.
The foundation of this pie comes from unsalted butter, which adds richness without overpowering the other flavors. Granulated sugar sweetens the filling, while all-purpose flour thickens it to the perfect creamy consistency. Whole milk provides a smooth base for our custard. The egg yolks lend a rich, velvety texture, and a splash of vanilla extract enhances the tropical flavors. Sweetened shredded coconut brings the island vibes, while ripe bananas add natural sweetness and a soft bite. A pre-baked pie crust holds it all together, and finally, heavy cream whipped with powdered sugar and toasted coconut flakes create a sumptuous topping.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing drink, consider serving it with a simple iced tea or a tropical fruit punch.
Start by melting the butter in a medium saucepan over medium heat. Once it's melted, whisk in the sugar and flour until you have a smooth, combined mixture. Gradually pour in the milk, whisking all the while to keep things smooth and lump-free. Let it cook over medium heat, stirring continuously, until the mixture thickens and reaches a gentle boil.
While the mixture is heating, lightly beat the egg yolks in a separate bowl. To avoid scrambling them, slowly whisk a small amount of the hot mixture into the yolks to temper them. Now, pour the tempered yolks back into the saucepan, stirring constantly. Cook for another two minutes until the mixture is thick and creamy. Remove from heat and stir in the vanilla extract and shredded coconut. Let this cool slightly.
Slice the bananas and arrange them in the base of your pre-baked pie crust. Pour the slightly cooled coconut cream mixture over the bananas, spreading it evenly. Pop the pie into the fridge to chill for at least four hours, so it sets nicely.
Just before serving, whip the heavy cream with powdered sugar until soft peaks form, then spread this over the chilled pie. Sprinkle with toasted coconut flakes for that final touch of tropical flair.
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