Friday, July 8, 2016

Banana Cream Pie with Coconut Crust

Oven on to 323 degrees

9" pie dish
baking sheet
large bowl
mixer for whipped cream


4 cups Sweetened Coconut Flakes
4 Eggs
2 Tbsp. Sugar +
1/2 Cup of Sugar
1/4 t. Pure Vanilla Extract +
1 Tbsp.  Pure Vanilla Extract
2 Firm, Ripe Bananas
2 Cups Whole Milk


Spread 4 cups of coconut on a baking sheet.
Lightly brown in 325 degree oven. Flip & toss often.
Meanwhile, separate 2 eggs (saving the yolks for later).
In a large bowl, whisk 2 egg whites, 2Tbsp. sugar, a pinch of salt (or 1/16th teasp.)
and 1/4 t. vanilla extract.
Then add the toasted coconut to the egg white mixture and fold together well.
Spray the pie pan very generously with nonstick cooking spray.
Pour the coconut mixture into the pie pan.
Press down firmly, and evenly, in the bottom and along sides of pie dish.
Return to 325 degree oven until browned. (about 15 to 20")
Meanwhile, in a saucepan, over no heat: 
Whisk 1/2 cup sugar, 1/8th t. salt, & 3 Tbsp. corn starch.
Add 4 egg YOLKS (So, you've separated 2 more eggs, and you'll have 2 egg whites leftover.)
Whisk together with approx. 1/2 c. of the milk, until it is all incorporated and smooth.
Then add the remaining milk and whisk together.
Check your pie shell to see how brown it is. Let it cool for 15".
Place the saucepan on a MEDIUM degree burner, stirring the mixture until it thickens to the consistency of pourable pudding. It should be able to coat a wooden spoon (or the whisk).
When the pie shell and filling are slightly cooled, fill the pie shell with half of the filling.
Then, layer the banana slices on top (for the center). Save 4 slices, to cut in halves, for garnish.
And, pour the remaining filling all over the top, spreading evenly with a spatula.
Refrigerate for at least 2 hours. Put your whipping cream bowl in the 'frige as well.
1/2 pint (1 cup) whipping cream
2 to 3 Tbls. of sugar
BEAT until it forms stiff peaks.
Lightly Score Pie into 8 slices (just to see where to put dollops of whipped cream).
Pipe the whipped cream around the border of the pie, just inside of the coconut pie shell.
Pipe a dollop of whipped cream on the center of each slice.
Place a half of a banana slice tilted into each dollop.

*Refrigerate or Serve