Coconut, Banana Cream Pie

Coconut, Banana Cream Pie
Print
Coconut, Banana Cream Pie
Ingredients:

Whipped Cream:

  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons sugar or honey (gently melt and cool honey if using)

Directions:

Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly, but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl, whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!


Related Posts

Khorasan Whole Grain Chocolate Cake

Khorasan Whole Grain Chocolate Cake

This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.

Orange, Coconut Cookies

Orange, Coconut Cookies

Author’s Note – The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.



Leave a Reply

Your email address will not be published. Required fields are marked *