Here’s the deal. I love coconut and hate bananas so if I were making this pie for myself, I would simply omit the bananas. However, since I am making it for you, bananas it is! You can also use sliced strawberries or any other kind of fruit instead of the bananas.
Be sure to read to the end since this is a new recipe for me, and I will be telling you what I think.
Butter For Greasing Pie Plate
Ingredients For Crust
1 Stick Butter (I cut to 3/4 stick.)
3 1/2 Cups Sweetened Coconut
Melt the butter in a large skillet over medium heat. Add coconut to melted butter and brown, stirring constantly. It will take about 5 minutes for all to look light brown. Press the coconut firmly into the buttered pie plate until it forms a crust. Chill for at least 30 minutes before adding pie filling. I actually stick into the freezer for faster results.
Ingredients For Pie
4 Egg Yolks
1 Cup Sugar, divided
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/4 Cup Flour
3 Cups Half-and-Half, divided
2 Teaspoons Vanilla
1 Banana, more if you prefer
1 Cup Whipping Cream*
Sugar, to taste*
Preparation For Filling
Combine the egg yolks, 1/4 cup of the sugar, cornstarch, salt, and flour. Gradually stir in 1 cup of the half-and-half.
Combine the remaining half-and-half and the remaining 3/4 cup of the sugar in a large pan and bring just to a boil over medium heat. Add the egg mixture, stirring until the mixture returns to a boil and thickens, about 1 minute.
Remove from the heat. Stir in 2 drops of food coloring (if using) and vanilla. Cover top of pan with plastic wrap to prevent a skin from forming.
While filling cools, slice bananas into the bottom of the shell.
Pour filling over the bananas.
*Whip the cream with sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. (If you have the time and the fine motor skills, this is great. I don’t and I don’t. Besides, I really don’t care for whipped cream on a cream pie. I put a little coconut on top of the pie so as to add a bit of garnish. I might try sliced strawberries next time or actually any type of berry would work.)
Chill at least 2 hours before slicing.
(Everything worked well. You do need to be sure that you don’t have your heat up above med/low after you add the egg mixture to the half and half. It starts to thicken quickly and will lump if you try to cook it too fast.
Unless you are just determined to have a pie that looks like a pie, I would be very tempted to make this one in a cake pan and to serve by dipping with a spoon. It is soft enough to do that, but it is also firm enough to slice like a pie if you prefer. Be sure not to use too much butter because it will make the crust hard.)