|This recipe makes a big 10" pie!|
Today, I want to share one of the tastiest and foolproof pies that will ever touch your lips with my Banana Coconut Cream Pie With Coconut Crust. This recipe uses a simple crust of melted butter and coconut that you brown until golden and then press into your greased pie pan and bake first. While that lusciousness is baking, you are making a velvety pudding filling that instead of pouring over bananas later in that baked shell, you will be mashing them into the hot pudding, intensifying the banana flavor even more!
I do hope that you try my recipe because it is a sensational treat. It is especially wonderful to make when you have lots of ripe bananas that you need to do something with.
Mary's Banana Coconut Cream Pie With Coconut Crust
|My Banana Coconut Cream Pie With Coconut Crust will be a keeper!|
3 cups of flaked coconut
7 tablespoons of butter
3/4 cup of sugar
1/4 cup of flour
3 tablespoons of cornstarch
4 large egg yolks
1/4 teaspoon of salt
1-1/2 cups of undiluted evaporated milk (1 can)
1-1/2 cups of water
3 medium, ripe bananas
2 teaspoons of vanilla extract
To make the crust:
Melt the butter in a pan. Then add the flaked coconut and saute until golden brown. Reserve two tablespoons because you’ll use them to later top the pie. Press the remaining browned coconut mixture into a greased 10-inch pie pan and bake at 350-degrees for about seven minutes until it starts browning.
To make the filling:
Add the yolks, flour, sugar, cornstarch, salt, milk, water and cook in your pot until the mixture bubbles and thickens.
Use your potato masher or electric beater or a fork to thoroughly mash the ripe banana and then add to the cooked pudding. You will be surprised at how this mashing releases more banana flavor than just slicing.
Take off of the heat and stir in the vanilla.
Pour into your baked shell and top with that remaining coconut.
Chill thoroughly before serving.