Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It’s gluten-free.
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 35 min |
| Yield: | 8 to 10 slices |
Ingredients
- 2 cups (8 ounces) sweetened, shredded coconut
- 1 large egg white
- 2 tablespoons granulated sugar
- 1/4 teaspoon pure vanilla extract
- Pinch kosher salt
- Nonstick cooking spray
- 2 firm, ripe bananas
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- Pinch kosher salt
- 4 large egg yolks
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners’ sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 383 |
| Total Fat | 27 g |
| Saturated Fat | 19 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 106 mg |
| Sodium | 75 mg |
Reviews
Love the crust!
I made this recipe to try out the crust because it’s gluten free. Next time, I’ll try unsweetened coconut because the overall recipe turns out too sweet. Also, need to increase the amount of everything to fit my Pyrex pie pan, as this recipe seems to be made for the tiniest pie pan. Will probably use the crust part only and use my old favorite Betty Crocker filling recipe since this one seems sweeter and eggier.