Coconut Banana Cream Pie Food

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 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 COCONUT CREAM PIE

Steps:

• Open the puff pastry and remove one of the sheets and let it thaw at room temperature for about 40 minutes.
• Spread your unsweetened flaked coconut on a baking sheet and toast at 350'F for 5-10 minutes. Keep an eye on this as it will brown very fast. Remove as soon as the ends of the coconut become golden. Let cool.
• For The Pudding:.
• Prepare the pudding according to the package directions "except" only use one cup of non- dairy milk. This will make the pudding thicker. Once the pudding boils add 1 cup of coconut whipped cream.
• Give it a good whisk to incorporate.
• Take it off the heat and add the vegan gelatin and whisk again to break up the gelatin. Whisk for a few minutes until the mixture is smooth. Put a lid on it and set aside for now.
• Preheat oven to 400'F.
• To prepare the puff pastry crust:.
• After the puff pastry has thawed out roll it out to fit into a 9" pie dish. If any holes develop, use water to glue the pastry back together.
• Place the rolled out pastry into the pie pan and make sure you get all the air bubbles out from underneath. Prick with a fork.
• Place it into the preheated oven for 15 minutes. I re-pricked the pastry about 7 minutes into the cooking as it did puff up more.
• Once the puff pastry is golden remove from the oven and put it on a metal rack to cool slightly.
• Place enough of the sliced banana onto the puff pastry crust to cover the bottom (and sides if you wish).
• Give the pudding another whisk and then pour it on top of the sliced bananas. Spread it evenly then top with more banana slices.
• Then spread the remaining two cups of coconut whipped cream on top of the banana slices. Spread it out evenly.
• Sprinkle the toasted coconut over the coconut whipped cream Put it into the fridge and let it chill for at least 3-4 hours.
• Bon Appetit!

BANANA AND COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
• In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
• For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
• Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
• Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.

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.

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.

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.

BANANA COCONUT CREAM PIE

Steps:

• Make the shell:
• In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.
• Make the filling:
• In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.
• Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.
• Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.

EASY COCONUT BANANA CREAM PIE

Steps:

• Combine Sweetened Condensed Milk and water in large bowl.
• Add pudding mix and coconut;mix well.
• Fold in One and a Half cups of the whipped topping.
• Arrange single layer of the bananas on bottom of pie shell.
• Pour filling into crust.
• Top with remaining whipped topping.
• Refrigerate for four hours or until very set.
• Top with either tinted or toasted coconut.
• Note: To make two pies, divide filling between 2 prebaked 9-inch regular pie shells.
• Top with remaining whipped topping.
• Another Note: Please plan ahead as this pie has to chill.

CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)

Steps:

• In a microwavable bowl, mix sugar, flour, and salt.
• In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
• Microwave for two minutes and stir.
• Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
• Remove from microwave and add margarine and vanilla.
• Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
• *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
• *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
• *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
• Serve with whipping cream and garnishes of your choice.

COCONUT BANANA CREAM PIE (RAW VEGAN)

Steps:

• Blend the crust indgredients in a food processor. Add more agave if needed to make crust sticky. Line pie pan with saran wrap and press crust on top or use a tart pan with a removable bottom. Place in freezer while making the filling.
• Blend the pie ingredients, except banana slices, in a blender until smooth. Make sure there is enough liquid to have the ingredients swirling in a vortex. Add coconut water, if needed.
• Take crust out from freezer and place sliced bananas on top of crust. Pour filling on top of bananas. Place in freezer for 3-4 hours to set. Decorate with walnuts, coconut shavings, or banana slices :D.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Bake the pie crust as needed and let it cool.
• In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes.
• Stir every 30 seconds until chocolate has completely melted.
• Spread evenly in pie crust.
• Arrange the banana slices over the chocolate.
• Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes.
• Stir in 1 1/2 cups coconut.
• Spoon mixture over banana.
• Spread whipped topping over and sprinkle with the toasted coconut.
• Refrigerate for 4 hours or until set.

THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Crust: Pulse flour with cocoa,1/3 cup sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk 1 egg yolk with 2 tablespoons (30 mL) ice water; pulse into flour mixture until it clumps together.
• Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
• Filling: Whisk milk with 2/3 cup sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into 2 beaten egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
• Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.