Banana Cream Coconut Pie (Pies)

 

                Built from the bottom up, this cream pie starts with a crisp-flaky crust that is topped with slices of ripe bananas, a smooth vanilla pudding with lots of sweetened coconut mixed in, then a sprinkling of more coconut, this time toasted to a crunch.

                This pie is best served the day it is made. 

One 9-inch pie

• Light and Flaky Dough, click here for the recipe
• ½ cup sugar
• 4 tablespoons cornstarch
• ½ teaspoon salt
• 4 egg yolks, lightly beaten
• 2½ cups cold milk
• 2 tablespoon unsalted butter
• 2½ teaspoons pure vanilla extract
• 1 cup sweetened flaked coconut
• 2 large, just-ripe bananas

1. Make a 9-inch fully baked pie shell with a flute edge.
2. In a heavy-bottom saucepan off the heat, stir the sugar, cornstarch, and salt until well blended.
3. In a medium bowl, stir together the egg yolks and milk and add them to the sugar mixture ; stir until combined, then scrape the bottom and sides of the pan with a rubber spatula to make sure that every last bit of sugar is mixed in.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and boils ; reduce the heat to medium-low and continue to cook the pudding, stirring, for 1 minute.
5. Remove the pan from the heat and stir in the butter and vanilla until blended ; gently mix ¾ cup sweetened coconut.
6. Place a piece of wax paper or plastic wrap directly on the surface of the filling as a cover to prevent a skin from forming ; let the filling cool for about 30 minutes.
7. Preheat the oven to 350F (180C).
8. Spread the remaining ¼ cup sweetened coconut on a cookie sheet and bake it for 10 to 12 minutes, stirring several times, until it is toasted a medium golden brown.
9. Slice the bananas ¼-inch thick and arrange them over the bottom of the prebaked shell.
10. Spoon the filling over the bananas and smooth it with the back of a spoon ; sprinkle the toasted coconut over the filling.
11. Let the pie cool at room temperature ; then refrigerate until thoroughly chilled, about 2 hours.
12. Cover only after the pie is thoroughly chilled.
13. Serve with sweetened whipped cream on the side, if desired.

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