I stumbled upon this flavor combo sort of by accident. NOT that it’s a new concept by any means, but I had fully intended to make just a banana cream pie.
The odd thing is, I HATE bananas. I haven’t eaten a plain banana since I was about 12. Texture issues, you know?
But I love banana cream pie. I even eat the banana slices in the pastry cream.
So, anywho, When I sent a grocery list with certain individuals who will not be named, they returned with only half the amount of cream needed to make the pie. I needed it to fold into the pastry cream, and I needed it to top the pie with.
I found my solution to the problem sitting in a can of coconut milk.
You know how you have to shake cans of coconut milk before you open them because it separates into firm cream on top and clear liquid on the bottom? Instead of blending the two back together I scooped off the thick cream from the top, chilled it, and then folded it into my pastry cream in place of the whipped cream I would have used.
Worked like a charm. PLUS, it gave the pie a great coconut flavor that sits so well right along side the banana.
Need a good pie crust recipe to use for this? Check out this recipe that comes with a tutorial on how to make a crust just like this one!
Did I mention the pie was a hit? I would have to put it in my top 5 pie fav’s for sure! Try it out for Thanksgiving this week and see for yourself!
- One pre-baked Pie shell
- 2 C. Milk
- ⅓ C. Sugar
- 1 Egg
- 2 Egg Yolks
- ⅓ C. Sugar, heaping
- ⅓ C. Cornstarch
- 2 T. Butter
- 1 t. Vanilla
- 1 can coconut milk, Cream separated from the liquid and chilled
- 1 pint Heavy Whipping Cream
- 2 T. Sugar
- 3 Bananas
- 2 T. Lemon Juice
- Place the milk and ⅓ C. sugar in a medium saucepan.
- Bring just to a boil.
- Mix together the heaping ⅓ C. sugar and cornstarch in a bowl.
- Add the egg and egg yolks to the sugar and cornstarch mixture and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly, to temper.
- Transfer the mixture back into the saucepan and bring to a boil, whisking constantly.
- When the mixture comes to a boil and thickens, remove from heat.
- Stir in the butter and vanilla, whisking until the butter melts and is well blended.
- Pour into a 9x13 dish, cover with plastic wrap, pressing the wrap onto the top of the pudding(to prevent a crust from forming) and chill in the fridge for at least 1 hour.
- When the pastry cream is chilled, remove the plastic wrap and transfer the pudding into a mixing bowl. Add the chilled coconut cream to the pudding and vigorously whisk together until smooth(you can do this in a stand mixer fitted with a whisk attachment, as well).
- Pour half of the pudding into the prepared pie crust and smooth.
- Slice 2 of the bananas into thin slices, coat lightly with lemon juice, if desired, and layer them across the pudding in the pie shell.
- Pour the remaining pudding over the bananas and level and smooth it.
- Place the heavy whipping cream and 2 T. sugar in a small bowl and beat until it holds stiff peaks. Place the cream in a piping bag fitted with a large star tip.
- Pipe the cream around the inside edge of the crust in a swirling motion.
- Do the same in the center of the pie.
- Slice the remaining banana into thin slices and coat heavily with lemon juice.
- Place the slices around the pie, pushing them vertically into the whipped cream.
- Chill well and serve!