Recipe: Banana Coconut Cream Pie
Summary: Just like Grandma’s Banana Coconut Cream Pie, take this to your next family reunion and you’ll be the star! You can also use individual tart pans, a 6-inch pan, or a 12-inch pan. And when it comes to the bananas, we recommend using those that still have greenish stems.
Ingredients
- For the coconut pastry cream:
- 3/4 cup canned coconut cream
- 1/2 cup milk
- 2 egg yolks
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 tablespoon vanilla extract
- 2 tablespoons butter
- For the flaky pie pastry:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 2 tablespoons butter, cold, cubed
- 2 tablespoons shortening
- 2 tablespoons to 1/4 cup ice water
- 2 to 3 bananas, sliced
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- toasted coconut flakes for topping
For instructions please visit: Yummy.ph
Quick notes
Time-saving tip If you don’t have time to make pie crust from scratch, make a graham cracker crust instead by mixing together 10 tablespoons graham cracker crumbs, 1/4 cup butter, and 1/4 cup granulated sugar in a bowl.
Makes 1 (9-inch) pie
Prep Time 20 minutes
Cooking Time 10 to 15 minutes
Baking Time 20 to 25 minutes (for the crust)
Photography by David Hanson │ Styling by Paulynn Chang Afable
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