BANANA COCONUT CREAM PIE
Steps:
- Make the shell:
- In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.
- Make the filling:
- In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.
- Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.
- Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Georgia
[email protected]This was an easy and delicious pie to make. I would definitely recommend it to anyone looking for a quick and easy dessert.
Mercy Yeboah
[email protected]Overall, this was a good pie. The crust was flaky and the filling was creamy and flavorful. I would definitely make this pie again.
Jessika Mann
[email protected]I had some trouble with the crust. It was a bit too dry and crumbly. However, the filling was very good and I would definitely try this pie again with a different crust recipe.
millie land
[email protected]This pie was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling. However, the crust was very good and the pie was overall still enjoyable.
Fiyaz Malik
[email protected]I made this pie for my husband's birthday and he loved it! The crust was flaky and the filling was creamy and delicious. He especially liked the coconut flavor. I would definitely make this pie again.
Madie
[email protected]This was an easy and delicious pie to make. The crust was simple to put together and the filling was creamy and flavorful. I would definitely recommend this pie to anyone looking for a quick and easy dessert.
Asraf Asraf asraf
[email protected]This pie was delicious! The crust was flaky and the filling was creamy and flavorful. I especially liked the combination of banana and coconut. I would definitely make this pie again.
NxT Nirjon
[email protected]I had some trouble with the crust. It was a bit too crumbly and didn't hold together very well. However, the filling was very good and I would definitely try this pie again with a different crust recipe.
Molly Grchan
[email protected]This pie was a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling. However, the crust was very good and the pie was overall still enjoyable.
Bakht Ali
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. The crust was flaky and the filling was creamy and delicious. I would definitely recommend this pie to anyone looking for a great dessert to share.
Richie Devine
[email protected]This pie was easy to make and turned out great! The crust was crispy and the filling was creamy and flavorful. I used fresh bananas and they added a nice sweetness to the pie. I would definitely make this pie again.
Ayrton Oosterbosch
[email protected]I'm not a huge fan of coconut, but this pie was surprisingly delicious. The banana and cream cheese filling was very rich and flavorful, and the coconut crust added a nice touch of sweetness. I would definitely recommend this pie to anyone who loves
Vivian McCray
[email protected]This pie was a huge hit at my family gathering! The combination of banana, coconut, and cream cheese was divine. The crust was perfectly flaky and the filling was smooth and creamy. I will definitely be making this pie again!