Bananas are often overlooked here in Costa Rica as a fantastic basis for many desserts. Sure, we have our share of banana breads, but that’s it. This pie takes two very prolific tropical fruits and melds them into a sensational specimen of a pie. Most people have had banana cream pies or coconut cream pies, but the marriage of the two, officiated by a sleek brown bottle of rum, comes together and forms the perfect union.
This pie comes together as quickly as it disappears, which is @ lightning speed! The beauty of the filling is that it can be made even more coconutty by substituting coconut milk for some of the water, or more banana-y by simply layering in more bananas. You could add peanut butter to the cream filling, brown sugar, dulce de leche, cinnamon, chocolate, rum…the possibilities are endlessly delicious. A graham crust will also be great, and save you the time of blind baking the basic pie shell. Enjoy!
Banana Coconut Cream Pie
Yields 1-9″ pie
courtesy of Eagle Brand Simple 1-2-3 cookbook
1 pie shell, blind-baked or graham
3 yolks, beaten
3 T. cornstarch
1 1/2 c. water
1-14oz. can sweetened condensed milk
2 t. butter
1 t. vanilla extract
2 T. rum, divided
1/2 c.flaked coconut, toasted
2 medium bananas I used 3
juice of 1 large lemon
whipped topping, optional
additional toasted coconut for garnish
- In medium dry skillet, toast coconut over medium heat, stirring occasionally, until lightly browned. Remove from heat and set aside.
- In a heavy saucepan over medium heat, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and coats the back of a spoon to the point when a line drawn down the center of the coated spoon doesn’t meld back together but remains a line.
- Remove from heat and add butter, rum, and vanilla. Cool slightly. Fold in coconut and set aside.
- Peel and slice bananas into 1/4″-thick rounds. Toss gently with lemon juice; drain. Arrange bananas on bottom of crust. (Or layer between layers of pudding). Pour filling over bananas.
- Cover and refrigerate 4 hours or until set. (Tastes much better when time is allotted for flavors to meld.) Top with whipped cream blended with 1 T. rum and sprinkle with toasted coconut. Store leftovers covered in the fridge.
*Note: I used a scaled-down version of Pioneer Woman’s pie crust recipe. The texture was spot-on flaky and tender, but I felt that the flavor was very dull. If you opt for this recipe, I recommend adding a pinch of sugar and/or using butter-flavored Crisco or half butter in place of shortening.
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