Chai-Infused Banana Coconut Dream Pie
Indulge in the rich, tropical flavors of this Chai-Infused Banana Coconut Dream Pie. This exquisite dessert combines the creaminess of coconut with the warmth of chai spices and the natural sweetness of ripe bananas. The crust, made with old-fashioned oats and toasted coconut, provides a delightful crunch that perfectly complements the velvety filling. Ideal for special occasions or as a sweet treat any day, each slice transports you to a sun-kissed paradise. Whether you're entertaining guests or treating yourself, this pie is sure to impress with its unique flavors and inviting aroma.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Liquid coconut oil
1/4 cup plus 2 tablespoons (divided, plus additional for greasing pan)
Old fashioned oats
1 1/2 cups (divided)
Flaked coconut
1 cup (toasted, divided)
Flaked coconut
3 tablespoons (toasted, for topping)
Pure maple syrup
1/4 cup plus 1 tablespoon
Liquid coconut oil
1/4 cup plus 1 tablespoon
Kosher salt
1/2 teaspoon
Coconut cream
1 cup
Honey
3 tablespoons
Chai spices
1 1/2 teaspoons
Pure vanilla extract
1 teaspoon
Egg yolks
6 large
Unsalted grass-fed butter
1/2 cup (cut into tablespoons)
Ripe bananas
4
Pecans
3 tablespoons (coarsely chopped, toasted)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate with coconut oil and set it aside.
2
In your food processor, combine 1 cup and 2 tablespoons of oats with 1 cup of toasted coconut chips. Process them together until finely ground, approximately 1 minute.
3
Transfer this mixture to a large mixing bowl. Add the remaining 1 cup and 2 tablespoons of whole oats, 1/4 cup plus 1 tablespoon of maple syrup, 1/4 cup plus 1 tablespoon of liquid coconut oil, and a pinch of salt. Stir until everything is well-combined.
4
Press the mixture evenly into the bottom and up the sides of the prepared pie plate using the base of a measuring cup. Place the pie plate on a parchment-lined baking sheet and bake in the preheated oven until the edges are lightly golden brown, about 20 minutes. Rotate halfway through for even baking. Once done, let it cool completely on a wire rack.
5
While the crust is cooling, prepare the filling. In a medium saucepan over medium-high heat, combine the coconut cream, honey, chai spices, vanilla extract, and a pinch of salt. Whisk the mixture continuously until it becomes smooth and warm, about 2-3 minutes.
6
In a separate medium bowl, whisk the egg yolks. Gradually pour the warm coconut cream mixture into the yolks while whisking continuously to temper the eggs.
7
Return the mixture to the pot over medium heat. Cook while whisking continuously and scraping the sides of the pot until it bubbles and thickens, about 5-7 minutes. Continue to cook for an additional 2 minutes once it thickens. Remove from heat and whisk in the butter until smooth. Let it cool slightly.
8
Slice 2 bananas diagonally into thin slices. Place a shingle layer of banana slices on the bottom of the cooled crust, then spread half of the coconut-chai cream mixture over this layer. Add another layer of bananas and top it with the remaining coconut-chai cream.
9
Place the pie in the freezer for about 2 hours until well-chilled but not frozen solid. Alternatively, chill in the refrigerator for 4-5 hours or overnight.
10
Just before serving, slice the remaining bananas into thin rounds and arrange them in a circular pattern around the outer edge of the pie. Top with toasted pecans and the remaining 3 tablespoons of toasted coconut. Sprinkle additional chai spice in the center.
11
Cut into wedges and serve immediately. You can prepare the final decoration up to 30 minutes in advance; keep the pie chilled until serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Chai-Infused Banana Coconut Dream Pie?
This dessert combines creamy coconut, warm chai spices, and the natural sweetness of ripe bananas with a crunchy oat and coconut crust.
How many bananas do I need for this recipe?
You will need a total of 4 ripe bananas for the layers and the final decoration.
What is the recommended oven temperature for baking the crust?
Preheat your oven to 350°F (175°C) to bake the crust.
How long does the pie crust need to bake?
The crust should bake for approximately 20 minutes, or until the edges are lightly golden brown.
What ingredients make up the pie crust?
The crust is made from old-fashioned oats, toasted coconut chips, maple syrup, liquid coconut oil, and a pinch of salt.
Is the Chai-Infused Banana Coconut Dream Pie vegetarian?
Yes, this recipe is vegetarian as it contains eggs, butter, and honey but no meat products.
How many egg yolks are required for the filling?
The recipe calls for 6 large egg yolks to create a rich, velvety filling.
How do I prevent the egg yolks from curdling when making the filling?
You should temper the eggs by gradually pouring the warm coconut cream mixture into the yolks while whisking continuously.
What is the chilling time for this pie?
You can chill the pie in the freezer for about 2 hours, or in the refrigerator for 4-5 hours or overnight.
What type of coconut is used in the filling and topping?
The recipe uses coconut cream for the filling and toasted flaked coconut for both the crust and the final topping.
What sweeteners are used in this recipe?
The pie uses pure maple syrup in the crust and honey in the filling.
How do I prepare the oats and coconut for the crust?
Combine 1 cup and 2 tablespoons of oats with 1 cup of toasted coconut in a food processor and process for about 1 minute until finely ground.
What kind of butter should I use for the filling?
The recipe specifies 1/2 cup of unsalted grass-fed butter, cut into tablespoons.
What size pie plate is needed?
A 9-inch pie plate is recommended for this recipe.
How should I grease the pie plate?
The pie plate should be greased with coconut oil.
How do I ensure the crust is pressed evenly?
Use the base of a measuring cup to press the oat mixture evenly into the bottom and up the sides of the pie plate.
How many layers of bananas are inside the pie?
There are two internal layers of sliced bananas, each topped with the coconut-chai cream mixture.
What is used to garnish the pie before serving?
The pie is topped with banana rounds, toasted pecans, toasted coconut, and an extra sprinkle of chai spice.
Can I prepare the final decorations in advance?
Yes, you can prepare the final decorations up to 30 minutes before serving, provided the pie remains chilled.
What type of salt is used in the recipe?
The recipe uses 1/2 teaspoon of kosher salt, divided between the crust and the filling.
What nuts are included in the recipe?
The recipe includes 3 tablespoons of coarsely chopped, toasted pecans as a topping.
How long do I cook the filling once it begins to bubble?
Once the mixture bubbles and thickens, continue to cook and whisk for an additional 2 minutes before removing from heat.
What type of vanilla is used?
The recipe calls for 1 teaspoon of pure vanilla extract.
How should the bananas be sliced for the internal layers?
For the bottom layers, slice the bananas diagonally into thin slices to create a shingle pattern.
Do I need to rotate the crust while baking?
Yes, rotate the pie plate halfway through the 20-minute baking time to ensure even browning.
Is the coconut oil used in liquid or solid form?
The recipe specifically calls for liquid coconut oil for both the crust and greasing the pan.
Can I use quick oats instead of old fashioned oats?
The recipe specifically calls for old fashioned oats to achieve the desired texture in the crust.
How do I incorporate the butter into the filling?
After removing the thickened filling from the heat, whisk in the butter pieces until the mixture is smooth.
What should I do if the pie is frozen solid?
The recipe suggests chilling for 2 hours in the freezer until well-chilled but not frozen solid; if it is too hard, let it sit in the fridge or at room temperature briefly before slicing.
Where do I add the extra chai spice at the end?
Sprinkle the additional chai spice in the center of the pie after arranging the bananas and nuts on the outer edges.