Banana And Coconut Cream Pie With Graham Cracker Crust Food

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!

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.

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 CREAM PIE WITH COCONUT CRUST

Steps:

• For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
• Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
• For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
• Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
• For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.

GRAHAM CRACKER-COCONUT PIE CRUST

Steps:

• Preheat oven to 350-degrees.
• Place graham crackers in food processor and process until finely ground.
• Can also put them inside plastic bag and use a rolling pin to grind down by hand.
• Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may be tightly wrapped in plastic and frozen up to one month.

BANANA CREAM PIE WITH LF GRAHAM CRACKER CRUST

Steps:

• Combine the sugar, cornstarch, and nutmeg in a medium-sized saucepan.
• Slowly stir in the milk.
• Place over medium heat and cook, stirring constantly with a wire whisk.
• untilthe mixture comes to a boil.
• Reduce the heat to low, and cook and stir for another minute or two.
• Blend about 1/2 cups of the hot mixture into the egg substitute.
• Then return the egg mixture to the pan.
• Cook and stir over low heat for 3-4 minutes.
• DO NOT allow the mixture to come to a boil.
• Remove the mixture from the heat and stir in the vanilla extract.
• Let the mixture cool for 15 minutes, stirring every 5 minutes.
• Spread a thin layer of the filling over the bottom of the pie crust.
• Top with half of the bananas and half of the remaining filling.
• Repeat layers, ending with the filling.
• Sprinkle the top light with ground nutmeg if desired, or a handful of graham cracker crumbs.
• Chill for several hours, or until the filling is set.
• Cut into wedges and serve cold.
• Crust: Process the cracker into fine crumbs.
• Measure crumbs, you should have 1 1/4 cups.
• Put crumbs, sugar and baby food in a food processor (you can use a fork, it takes longer but does work) and process till moist and crumbly.
• Coat a 9-inch pie pan with nonstick cooking spray.
• Using the back of a spoon that has been sprayed as well, press the crumbs into the pan to form crust.
• Bake the pie shell at 350° degrees for 10 minutes, or until the edges feel firm and dry.
• Cool the crust at room temperature and fill with above recipe.

LAWRY'S COCONUT BANANA CREAM PIE (W/COCONUT CRUST)

Steps:

• To Make The Coconut Crust: Lightly butter a 9-inch pie plate and set aside.
• Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.
• For the Filling: Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.
• Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. (Do not taste then re-dip your spoon. I've read that enzymes in salvia breaks down the cornstarch and makes it watery, something like what happens with leftover babyfood.).
• Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.
• Slice the bananas into the pie shell. Pour the filling into the shell.
• Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

FANTASTIC BANANA CREAM PIE WITH BANANA GRAHAM CRUST

Steps:

• To make the crust: set oven to 350°F.
• For the crust; in a bowl stir together the cracker crumbs, sugar and mashed banana.
• Add in the melted butter and stir to moisten.
• Press into bottom and up sides of a deep-dish 10-inch glass pie dish.
• Refrigerate for about 40 minutes until firm.
• Remove from the fridge and bake for about 15 minutes; cool completely.
• For the filling: In a heavy-bottomed saucepan whisk together cornstarch, sugar and salt to blend.
• Whisk in the whipping cream and whole full-fat milk, then egg yolks.
• Scrape the vanilla bean seeds and then add them in with the whole bean (if using).
• Bring to medium-high heat and whisk until the custard thickens and simmers (about 6 minutes).
• Remove from heat. Whisk in butter, vanilla extract and 1/4 teaspoon banana extract (if using).
• Transfer the cooked thickened custard to a bowl; cool completely for about 1 hour, stirring or whisking occasionally.
• When ready to fill the pie crust, spread 1 cup of the custard over the bottom of prepared crust.
• Top with half of the bananas (about 2-1/2 bananas).
• Then top with the remaining custard covering the bananas totally.
• Repeat layering with remaining bananas and then remaining custard on the top.
• Chill for a minimum of 8 hours (overnight is even better), or until the filling is completely set.
• Cut pie into wedges and top with a dollop of whipped cream if desired.

BANANA CREAM PIE IV

Steps:

• Place banana slices in bottom of pie crust.
• In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
• Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
• Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

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 AND/OR COCONUT CREAM PIE FROM SCRATCH

Steps:

• PIE CRUST: Place flours, sugar, and salt in a bowl, cover and place in the freezer for about 20 minutes to get good and cold.
• Add dry mix to a food processor and pulse briefly to combine. Pulse in the butter and shortening just until coarse crumbs form, about 10 seconds. Add water and lemon juice and pulse just until moist crumbs form, about 10 seconds.
• Turn the dough onto a work surface and gently shape it into a disk about 5" in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day (or you can freeze them for up to 2 months).
• Preheat oven to 400°F Roll out dough and place over a deep dish pie pan, crimping the edges. Prick with fork all over and bake for 12 minutes until golden. Remove from oven and let cool to room temperature.
• FILLING: In a saucepan, combine sugar, flour, salt, and milk. Using a whisk, mix well, stirring constantly over medium/med-high heat until the mixture thickens and comes to a boil. Continue whisking while boiling for 1 minute then remove from the heat (but keep burner on).
• To the egg yolks, stir in about 1/4 cup of cream to temp the yolks. Slowly whisk the yolk mixture back into the saucepan and cook for 1 more minute, stirring constantly.
• Remove from the heat and stir in the butter, extracts, and optional coconut, mixing well. Allow to cool to room temperature, stirring occasionally.
• Place the bananas (if using) into the pie crust in a single layer, cutting in half to fit as needed, leaving a little space between. Pour filling over bananas into cooled crust and refrigerate.
• CREAM TOPPING: Using an electric mixer and the whip attachment, whip cream to soft peaks. Add remaining ingredients and whip to firm peaks (moving the whisk around while whipping). Spread over filling, piling high. Sprinkle with toasted coconut if desired.
• Refrigerate pie for at least 2 hrs before serving.