banana coconut cream pie
I’m taking some time off the next few weeks to spend with my family and our new baby girl. In the meantime, I’ve asked a few of my amazingly talented blogger friends to fill in with guest posts. I’m so tickled to have my dear friend Stephie from Eat Your Heart Out posting for me today. As you may know from her guest post last year, she and I share more than just a name — we also share a love for cats, carbs, cheese and now, this cream pie. OhmahYUM. Major love for this gal and her pie skillz.
Helloooooo, friends! I am so happy to be joining you again here in Steph’s lovely part of the internets. And for such a good reason – so Steph can spend some quality time with her baby girl.
Hold on a hot second. We need to pause right there and talk about how Steph managed to birth one of the few babies in the world who skipped looking “new” and went straight to looking completely snuggable. I use this photo as evidence. This seems unfair somehow, but mostly because she lives too far away for me to pop over and snuggle Miss Avery whenever I wish.
Ok. Unpause. Done being creepy, on to pie. Want to know a secret? I made this Banana Coconut Cream Pie twice for you. Because the first time around it was only just okay. And y’all deserve waaaay better than a just okay pie. You guys deserve a stellar, heck-yes-I-can’t-stop-eating-this-someone-take-this-pie-away-from-me pie.
When I originally made this pie, I used my go-to pie crust recipe. (Related: If you have issues with pie crust, I have also done a handy tutorial for you. You’re welcome.) The only problem was that this pie requires some chilling, and a normal pie crust just doesn’t hold up as well post-refrigerator. So, instead, I went with an oaty-nutty-coconutty crust. It’s a little bit like your pie is sitting on top of a Pecan Sandie cookie.
Does anyone have a problem with that? Thank goodness not. We can totally be friends.
Layer on some bananas, pour on your coconut custard (try to refrain from simply spooning said custard directly into your mouth), let it all chill, and finally top with some whipped cream. Then do your darnedest to not just take a fork straight to the pie plate. At least have the decency to cut yourself a (large) slice first. It is the polite thing to do, after all.
For the crust:
- ½ cup rolled oats
- ½ cup halved pecans
- ¼ cup shredded coconut
- ¾ cup flour
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- ½ cup melted butter
For the filling:
- 1 13.66-oz can coconut milk
- ½ cup whole milk, divided
- Pinch of salt
- ¼ cup cornstarch
- ¾ cup sugar
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 2 small bananas, sliced
For the topping:
- 1 cup heavy whipping cream, very cold
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon cornstarch
- Toasted coconut
- For the crust: Preheat oven to 400 degrees. Grease a 9-inch pie plate with butter.
- Pulse the oats, pecans, and coconut in a food processor until the mixture resembles a coarse meal with some larger pieces of oats. Place in a bowl with the flour, brown sugar, and salt. Mix, then stir in the melted butter and mix until everything is well combined. Press mixture into the pie plate and bake for about 12 minutes or until crust is golden. Set aside to cool.
- While crust is baking, make the filling: In a small bowl or measuring cup, whisk together ¼ cup of the whole milk with the cornstarch. Set aside.
- In a medium saucepan, combine the coconut milk, remaining whole milk, sugar and a pinch of salt. Heat over medium heat until the milk mixture is hot and steamy.
- While mixture heats, whisk the egg yolks in a medium bowl until creamy. Once milk is hot, very slowly stream about ½ cup of the hot milk into the egg yolks, whisking constantly. Slowly add the egg mixture back into the pot, then whisk in the cornstarch mixture. Whisking constantly, return to the heat and continue cooking over medium to medium-low heat until the mixture is thickened and bubbly.
- Remove from heat. Whisk in the butter and vanilla, stirring until butter is melted.
- Place half of the bananas along the bottom of the pie. Top with half of the custard. Layer on the rest of the banana slices and top with the rest of the custard. Allow the pie to cool to room temperature before placing in the refrigerator to chill for several hours or overnight.
- Before serving, make the topping: Place the chilled whipping cream in a cold metal mixing bowl. Beat (preferably with chilled beaters) on medium speed until frothy. Add the powdered sugar, vanilla, and cornstarch, which will help to stabilize the whipped cream. Beat on high speed until stiff peaks form. Spoon onto the chilled pie and top with toasted coconut, if desired.