COCONUT CREAM PIE RECIPE: 2021

Coconut Banana Cream Pie

INGREDIENTS

1 all butter pie crust from a pack of two or a homemade crust
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs lightly beaten
3 tablespoons unsalted butter
2 teaspoons vanilla
3 teaspoons coconut extract divided
3 cups shredded sweetened coconut divided
2 medium bananas sliced
1 1/2 cups cold heavy whipping cream
3 tablespoons powdered sugar

INSTRUCTIONS

Bake crust according to package or recipe directions for one crust pudding pie. Let cool.

Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.

Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.

Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.

Stir in 2 cups coconut. Cover and chill for at least 30 minutes up to overnight.

To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding. Cover pie and chill for at least 2 hours or overnight.

Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!

Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks form. Top pie with whipped cream and toasted coconut. Serve within 2 days. Cool. Enjoy the Coconut Banana Cream Pie recipes !!!

Coconut Banana Cream Pie Video :

Coconut Cream Dream Pie

Ingredients Crust:

* 1 1/2 cups all-purpose flour * 1/2 tablespoon sugar * 1/2 teaspoon kosher or Hawaiian salt, crushed * 1/4 cup cold all-vegetable shortening, chilled and cut into small pieces * 1/4 cup cold unsalted butter, chilled and cut into small pieces * 1/4 cup cold water Filling: * 2 cups shredded coconut, divided * 8 egg yolks * 1 1/4 cups sugar * 2/3 cup cornstarch * 2 tablespoons unsalted butter, melted * 2 1/2 cups milk * 1 cup coconut cream * 2 teaspoons pure vanilla extract * 2 cups heavy whipping cream, divided * 3 tablespoons confectioners' sugar

INSTRUCTIONS

Preheat the oven to 400 degrees F. Crust Preparation: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.

Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie. Filling Preparation: Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.

Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set. The coconut cream pie recipe is ready to serve....enjoy !

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Coconut Cream Dream Pie Video :