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Banana and coconut cream pie
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Prep Time:
60 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
Revamp your banana game with new and delicious ways to savor this tropical treat.
Ingredients:
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 50g (1/3 cup) cornflour
  • 500ml (2 cups) milk
  • 270ml can coconut cream
  • Pinch of salt
  • 125ml (1/2 cup) thickened cream, whipped
  • 3 just-ripe large bananas
  • 42.00 gm lemon juice
  • 100g (1/2 cup) caster sugar, extra
  • 125ml (1/2 cup) water
  • 300g (2 cups) plain flour
  • 45g (1/4 cup) pure icing sugar
  • 1 lime, rind finely grated
  • 175g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm cold water
Instructions:
  • In a heatproof bowl, whisk together egg yolks, sugar, and cornflour. In a saucepan over medium heat, bring milk, coconut cream, and salt to a gentle boil. Slowly whisk the hot milk mixture into the egg yolk mixture. Strain the mixture into a clean saucepan over medium-low heat. Cook, stirring, for 6 minutes until thickened. Transfer to a bowl, cool slightly, cover with plastic wrap, and refrigerate for 4 hours before serving.
  • For the lime pastry, blend flour, icing sugar, and lime rind in a food processor. Add butter and blend until mixture looks like fine breadcrumbs. Mix in egg yolk and 1 tablespoon of water until dough comes together. Add more water if needed. Transfer the dough to a floured surface and knead until smooth. Shape into a disc, wrap with plastic, and refrigerate for 1 hour. Roll out the pastry, line a 19cm pie dish, trim excess, crimp edges, prick the base with a fork, then chill in the fridge for 30 minutes.
  • Preheat oven to 180C. Line pastry case with baking paper and fill with pastry weights or rice. Bake for 25 minutes, then remove the paper and weights. Bake for an additional 20-25 minutes until golden and cooked through. Allow to cool completely before serving.
  • In a bowl, combine whipped cream with one-third of the custard. Whisk using a balloon whisk until smooth. Incorporate the remaining custard and continue whisking until smooth and fully combined.
  • Slice ripe bananas and place them in a bowl. Drizzle with fresh lemon juice and gently mix. Layer one-third of the sliced bananas in the bottom of the pastry case. Pour over the custard mixture. Top with the remaining banana slices. Chill in the refrigerator for 15 minutes before serving.
  • In a saucepan over medium heat, combine extra sugar and water. Stir until the sugar dissolves, about 4 minutes. Bring to a boil, then let it simmer without stirring for 8 minutes until golden. Allow it to cool for 1 minute, swirling the pan occasionally. Pour the toffee over the banana and let it set for 10 minutes.

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