Go Back
Print

Banana Cream Pie with Roasted Coconut Shreds

A delicious old fashioned pie with coconut twist
Course Dessert
Cuisine American
Keyword Banana Cream Pie, Banana Cream with Coconut, Coconut
Prep Time 15 minutes
Cook Time 10 minutes
Cooling time 5 hours
Total Time 5 hours 25 minutes
Servings 6

Equipment

  • Small Saucepan
  • Handheld Whisk
  • Large Mixing Bowl

Ingredients

Premade 8" Pie Crust

Egg Custard

  • 3 Egg Yolk
  • 2 Tbsp All purpose flour
  • 2 Tbsp Corn Starch
  • 2 1/4 Cup Milk
  • 2 Banana Sliced
  • 1 1/2 Tsp Vanilla Extract
  • 1 Pinch Salt
  • 3 Tbsp Butter

Instructions

  • In the sauce pan, combine and mix flour, sugar, cornstarch, salt and milk. Whisk over medium heat until hot and bubbly and boil about 1 minute and remove from heat.
  • Prepare egg yolk in a mixing bowl. Pour the hot mixture in to the egg yolk spoon by spoon and whisk slowly. Repeat doing it until 1/4 of hot mixture left
  • Pour the egg mixture back to the hot mixture saucepan and whisk well. Turn on the low heat let it boil for about 1 minute. The mixture will become like pudding texture. Remove from the heat.
  • Add butter and vanilla extract and mix well, transfer to a bowl that will fit in the refrigerator for 45 minutes
  • Roast coconut shreds until golden brown (when aroma comes out) and set aside
  • Take out the premade pie crust, spread a thin layer of custard into the pie crust. Layer the sliced bananas and add the custard on top.

Video