Toasted Coconut Banana Cream Pie
Banana cream pie is a classic American dessert that dates back to the early 1900s. It became popular during the World War II era when bananas were rationed, and people found creative ways to use them in desserts.
This is vegetarian recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 200 gram Pie crust
- 4 piece Bananas
- 1 cup Coconut milk
- 1 cup Milk
- 1 cup Sugar
- 3 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Toasted coconut flakes
- 1 cup Whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust according to the package instructions and bake it in the preheated oven for about 10 minutes or until golden brown.
- In a saucepan, combine the coconut milk, milk, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Slice the bananas and arrange them evenly on the bottom of the baked pie crust.
- Pour the coconut milk mixture over the bananas, spreading it evenly.
- Sprinkle the toasted coconut flakes on top of the pie.
- Place the pie in the refrigerator and let it chill for at least 3 hours.
- Before serving, top the pie with whipped cream and additional toasted coconut flakes, if desired.
- Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 47g16%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.