Decadent Banana Coconut Cream Pie
Experience the ultimate homemade dessert with this Decadent Banana Coconut Cream Pie. This rich and creamy pie combines the sunny flavors of banana and coconut with a luscious custard filling, all nestled in a flaky, buttery crust. Perfect for special occasions or simply to satisfy your sweet tooth, this pie is a delightful treat that will impress your guests. Enjoy the sweet aroma and the indulgent flavors which can be customized with the option to focus solely on banana or coconut for a truly personalized dessert experience. Serve chilled for a refreshing finish after any meal!
8
Servings
400
Calories
23
Ingredients
Ingredients
all-purpose flour
1 cup (plus more for rolling the dough)
cake flour
1/2 cup
sugar
1/2 teaspoon
salt
1/2 teaspoon
butter
4 tablespoons (well chilled and cut into small cubes)
Butter Flavor Crisco
2 tablespoons (chilled and cubed)
lemon juice
1/2 teaspoon
sugar
2/3 cup
all-purpose flour
1/3 cup
salt
1/4 teaspoon
2% low-fat milk
2 cups
egg yolks
3 (beaten)
butter
2 tablespoons
vanilla extract
1/4 teaspoon
banana extract or coconut extract
1/2 teaspoon
shredded coconut
1/2 cup (optional)
bananas
3
heavy cream
2 cups (cold)
confectioners' sugar
1/3 cup
vanilla extract
1/4 teaspoon
banana extract or coconut extract
1/2 teaspoon
yellow food coloring
3 drops
toasted shredded coconut
1/3 cup (optional)
Instructions
1
For the pie crust, combine the all-purpose flour, cake flour, sugar, and salt in a bowl. Cover and chill in the freezer for about 20 minutes for the ideal texture.
2
Transfer the chilled dry mixture to a food processor and pulse for a few seconds to combine. Quickly add the chilled butter and Crisco, pulsing until the mixture resembles coarse crumbs (about 10 seconds).
3
Carefully add the lemon juice and cold water, pulsing just until the mixture forms moist crumbs, about 10 seconds more.
4
Turn the dough onto a lightly floured surface and shape it into a disk about 5 inches in diameter. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day (the dough can also be frozen for up to 2 months).
5
Preheat your oven to 400°F. Roll out the chilled dough and fit it into a deep dish pie pan, crimping the edges for a decorative touch. Prick the bottom of the crust with a fork to prevent bubbling and bake for 12 minutes or until golden brown. Remove from the oven and allow to cool completely.
6
To prepare the filling, combine the sugar, flour, salt, and milk in a saucepan. Heat the mixture over medium to medium-high heat, whisking constantly until it thickens and comes to a boil. Boil for 1 minute while continuing to whisk, then remove from heat (but keep the burner on).
7
In a separate bowl, temper the egg yolks by whisking in about 1/4 cup of the hot cream mixture. Slowly whisk the yolk mixture back into the saucepan, continuing to cook for an additional minute, stirring constantly.
8
Remove the filling from heat and stir in the butter, extracts, and optional shredded coconut, mixing thoroughly. Allow the filling to cool to room temperature, stirring occasionally to prevent a skin from forming.
9
If using bananas, slice them and arrange in a single layer on the cooled pie crust, cutting them in half as needed to fit. Pour the cooled custard filling over the bananas, ensuring an even distribution. Refrigerate the pie until set.
10
For the cream topping, use an electric mixer with a whip attachment to whip the cold heavy cream to soft peaks. Gradually add in the confectioners' sugar, vanilla extract, remaining extract, and food coloring, continuing to whip until firm peaks form.
11
Spread the whipped cream over the cooled filling, creating a generous mound. If desired, sprinkle with toasted coconut for added texture and flavor.
12
Chill the pie in the refrigerator for at least 2 hours to ensure it sets properly before slicing and serving.
Nutrition Information
26
Fat
34
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Banana Coconut Cream Pie?
It is a rich and creamy homemade dessert that combines banana and coconut flavors with a luscious custard filling in a flaky, buttery crust.
How many servings does this pie recipe make?
This recipe yields 8 servings.
How many calories are in one serving of this pie?
Each serving contains approximately 400 calories.
What are the primary flours used for the crust?
The crust uses a combination of 1 cup all-purpose flour and 1/2 cup cake flour.
Why do the dry crust ingredients need to be chilled?
Chilling the dry mixture in the freezer for about 20 minutes helps achieve the ideal flaky texture for the crust.
Can I use a food processor for the dough?
Yes, a food processor is used to pulse the chilled dry mixture with butter and Crisco until it resembles coarse crumbs.
What is the role of lemon juice in the crust dough?
Lemon juice is added with cold water to help the mixture form moist crumbs during the final pulsing stage.
How long should the pie dough be refrigerated before baking?
The dough should be refrigerated for at least 1 hour or up to 1 day before rolling it out.
Can the pie dough be frozen for later use?
Yes, the dough can be frozen for up to 2 months.
What temperature should the oven be set to for the crust?
The oven should be preheated to 400°F.
How do I prevent the pie crust from bubbling while baking?
You should prick the bottom of the crust with a fork before placing it in the oven.
What ingredients are used to thicken the custard filling?
The filling is thickened using a combination of sugar, all-purpose flour, milk, and egg yolks.
How long should the custard filling be boiled?
The mixture should be boiled for 1 minute while whisking constantly.
How do I temper the egg yolks for the filling?
Whisk about 1/4 cup of the hot cream mixture into the beaten yolks before slowly adding the yolk mixture back into the saucepan.
What extracts are recommended for flavoring?
The recipe calls for vanilla extract and either banana or coconut extract.
Is shredded coconut required in the filling?
Shredded coconut is optional and can be added to the filling if you desire extra coconut flavor.
How should the bananas be arranged in the pie?
Slice 3 bananas and arrange them in a single layer on the cooled pie crust before pouring in the custard.
How do I make the cream topping?
Whip cold heavy cream to soft peaks, then gradually add confectioners' sugar, vanilla, extract, and food coloring until firm peaks form.
How much fat is in one serving of the pie?
There are 26 grams of fat per serving.
What type of milk is used for the custard?
The recipe specifies using 2% low-fat milk.
Can I customize the flavor of this pie?
Yes, you can customize the pie to focus solely on banana or coconut for a personalized experience.
Should the pie be served warm or cold?
The pie should be served chilled for the best refreshing finish.
How long should the finished pie chill before serving?
The pie needs to chill in the refrigerator for at least 2 hours to ensure it sets properly.
What is the purpose of adding food coloring to the topping?
Yellow food coloring (3 drops) is used to give the whipped cream a decorative hue.
Can I add texture to the top of the pie?
Yes, you can sprinkle toasted shredded coconut over the whipped cream for added texture and flavor.
How many egg yolks are required?
The recipe requires 3 beaten egg yolks.
What type of shortening is used in the crust?
The recipe specifically recommends Butter Flavor Crisco.
What is the total number of ingredients in this recipe?
There are 23 ingredients used in this recipe.
How much protein does a serving contain?
Each serving contains 5 grams of protein.
What kind of sugar is used in the whipped cream?
1/3 cup of confectioners' sugar is used for the topping.