Banana Coconut Cream Slab Pie Recipes

BANANA CREAM SLAB PIE

Steps:

• Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan. Prick bottom with fork; place in freezer 20 minutes.
• Meanwhile, in 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt with whisk. Beat in milk, followed by eggs, using whisk. Heat over medium heat to boiling until thickened, stirring constantly, 10 to 12 minutes. Press mixture through strainer to remove any lumps; stir in butter and 1 teaspoon vanilla. Refrigerate until completely cooled, 30 to 45 minutes.
• Heat oven to 400° F. Bake crust 15 to 20 minutes or until golden brown. Cool to room temperature, about 20 minutes.
• In medium bowl, beat cream with electric mixer on high speed until thickened. Add 1/4 cup sugar and 1 teaspoon vanilla; beat to soft peaks.
• Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate 1 hour before serving.

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.

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.

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 COCONUT CREAM PIE

Steps:

• In a medium saucepan, whisk together 1 cup (200 grams) sugar, flour, and salt. Slowly whisk in milk. Cook over medium heat, whisking constantly, until mixture is bubbly and thickened. Cook 2 minutes more.
• Place egg yolks in a small bowl. Slowly drizzle about 1 cup hot milk mixture into egg yolks, whisking constantly. Pour egg mixture into remaining hot milk mixture in saucepan, and cook for 1 to 2 minutes, stirring constantly. Add butter and 1½ teaspoons (6 grams) vanilla, stirring until combined. Stir in coconut. Let cool at room temperature for 10 minutes.
• Layer bananas in bottom of prepared Vanilla-Coconut Crust. Spoon filling over bananas. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate for at least 4 hours. For best results, refrigerate overnight.
• In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until soft peaks form. Add remaining ¼ cup (50 grams) sugar and remaining 1 teaspoon (4 grams) vanilla, and beat until thickened and cloud-like. Dollop whipped cream onto filling, and top with banana slices, if desired.
• Preheat oven to 350°F (180°C). Line a 9-inch square baking dish with parchment paper, letting excess extend over sides of pan.
• In the work bowl of a food processor, pulse together vanilla wafers, coconut, and salt until fine crumbs remain. Add melted butter, and pulse to combine. Press mixture into bottom and halfway up sides of prepared pan.
• Bake until set, about 8 minutes. Let cool completely. Using excess parchment as handles, gently remove crust.

BANANA COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

Steps:

• Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9" or 10" pie plate and set aside.
• In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
• In a standing mixer with the whisk attachment or with a hand mixer, whip heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
• Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
• Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
• Top with remaining whipped cream and sprinkle toasted coconut over the top.
• Chill for at least 4 hours.
• Enjoy!