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Coconut Banana Cream Pie

Andre Prost Coconut Milk with bananas makes a rich and creamy pie to enjoy, any time, any season!
TIME
17 minutes to blind bake crust
25 minutes to assemble
Total time: 42 minutes
YIELD
Serves 8
INGREDIENTS
1-9 inch unbaked pie shell
3 large eggs
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons butter or margarine
1/2 teaspoon each, coconut and vanilla extract
3 ripe bananas
1 teaspoon lemon juice
1-8 oz non-dairy topping or whipped cream
Optional: 1/2 cup toasted sweetened, flaked coconut
DIRECTIONS
Step 1
Adjust oven rack to lowest position in oven. Preheat oven to 425°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper. Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes.
Step 2
While crust is cooking: separate eggs. Add three yolks to a heavy-bottomed medium saucepan, reserving one egg white in small bowl. Beat egg white with 1 tablespoon water. After first baking, remove parchment and weights from crust. Brush bottom and sides of pie shell with egg white. Bake 5 additional minutes or until lightly golden. Cool crust on wire rack.
Step 3
Turn oven down to 350°F. Adjust oven rack to middle of oven.
Step 4
Add Coconut Milk, sugar and cornstarch to egg yolks. Whisk until smooth.
Step 5
Cook over medium heat, constantly stirring, until pudding thickens and comes to a boil. Turn down to a simmer and cook one minute. Remove from heat and add butter. Mix until melted. Stir in coconut and vanilla extracts. Refrigerate to cool.
Step 6
Peel and slice bananas. Add to bowl and toss with lemon juice. Line bottom of cooled pie crust with bananas. Pour coconut pudding over bananas, smoothing top. Top with non-dairy topping or whipped cream. Decorate with toasted coconut, if desired. Refrigerate 2 hours before cutting.
TEST KITCHEN TIP:
A plastic pie keeper helps to keep refrigerator odors away from pie.

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