Banana Coconut Cream Pie With Buttermilk Crust Recipes

BANANA-COCONUT CREAM PIE WITH BUTTERMILK CRUST

Steps:

• In large bowl, beat all-purpose and cake flours, powdered sugar and salt with wire whisk. Cut 1/4 cup butter and the shortening into dry ingredients using pastry cutter or your fingertips until mixture looks like tiny pebbles. Not all butter and shortening pieces have to be same size.
• Sprinkle buttermilk, 1 tablespoon at a time, over dry ingredients and mix until all flour is moistened and dough almost leaves side of bowl. Continue to stir until dough comes together. Knead a few times with your hands just to bring it together. Pat dough into a round and wrap in plastic wrap. Refrigerate dough at least 1 hour.
• Adjust oven rack to middle position. Heat oven to 375°F.
• Spread coconut evenly on ungreased cookie sheet. Toast coconut in oven 8 minutes, stirring occasionally, until golden brown. Pour coconut on plate to cool completely.
• Place chilled dough on lightly floured surface. Roll dough into large circle about 1/8 inch thick and 2 inches larger than upside-down 9-inch pie plate. Place dough in 9-inch glass pie plate. Trim off any excess dough, leaving 1/2-inch overhang. Flute edge of crust. Line dough with piece of buttered foil, buttered side down. Shape foil so all crust is covered with foil. (Foil keeps crust from overbrowning.)
• Bake crust 10 to 12 minutes or until set. Remove foil and bake 10 minutes longer or until dough is lightly browned. Cool to room temperature.
• In 3-quart saucepan, heat 1/2 cup of the toasted coconut, the half-and-half, milk, cream of coconut and granulated sugar to a simmer over medium heat, stirring occasionally (do not boil or mixture may curdle).
• Meanwhile, in medium bowl, beat egg yolks and cornstarch with wire whisk. When milk mixture simmers, use ladle to scoop 1 cup into yolk mixture, beating constantly with wire whisk. Repeat with another cup of milk mixture. Pour egg yolk mixture into simmering cream. Cook 3 to 4 minutes, stirring constantly with rubber spatula, until mixture simmers and thickens. Once thickened, cook 2 minutes longer, stirring constantly.
• Remove custard from heat and stir in 2 tablespoons butter and the vanilla. Cool 10 minutes. Pour half of the custard into cooled pie crust. Sprinkle bananas over custard and top with remaining custard. Smooth top of custard and cover directly with plastic wrap to prevent a tough layer from forming. Refrigerate until filling is cold, at least 2 hours but no more than 24 hours. Before serving, sprinkle with remaining toasted coconut. Store covered in refrigerator.

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

BANANA CREAM PIE WITH COCONUT CRUST

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
• Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
• For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
• Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
• For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.

BANANA COCONUT CREAM PIE

Steps:

• Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
• Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
• Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

BANANA CHOCOLATE COCONUT PIE

Steps:

• Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside. , In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth. , Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm. , Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set., Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers.

BANANA-COCONUT CREAM SLAB PIE

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
• In 2-quart saucepan, mix 1/2 cup sugar and the cornstarch with whisk. Gradually stir in coconut milk. Cook over medium heat 7 to 12 minutes, stirring constantly with wooden spoon, until mixture thickens and boils. Boil and continue to stir constantly 1 minute longer. Remove from heat; stir in vanilla.
• Place banana slices in single layer over baked crust. Pour warm filling over bananas; spread evenly to cover banana slices. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours until set.
• When ready to serve, remove plastic wrap from filling. Spread coconut whipped topping evenly over top of chilled filling. Sprinkle with toasted coconut flakes. Store loosely covered in refrigerator.

COCONUT/BANANA CREAM PIE

Steps:

• In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.