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Banana-Coconut Cream Pie with Buttermilk Crust
Banana-Coconut Cream Pie with Buttermilk Crust
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Prep Time:
1 hour 15 minutes
Total Time:
4 hours 45 minutes
Indulge in a decadent banana coconut pie – a tropical dessert delight.
Ingredients:
  • 3/4 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup firm butter, cut in 8 pieces
  • 1/4 cup cold shortening, cut into 8 pieces
  • 3 to 4 tablespoons buttermilk
  • 1 1/3 cups sweetened shredded coconut
  • 1 1/2 cups half-and-half
  • 1 cup milk
  • 1/2 cup canned cream of coconut (not coconut milk)
  • 1/2 cup granulated sugar
  • 8 egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 2 ripe bananas, peeled and cut into 1/2-inch pieces
Instructions:
  • Combine all-purpose and cake flours, powdered sugar, and salt in a large bowl. Add 1/4 cup butter and shortening, then use a pastry cutter or your fingertips to blend until the mixture resembles tiny pebbles of varying sizes.
  • Add buttermilk, 1 tablespoon at a time, over the dry ingredients and mix until the flour is moistened and the dough begins to come together. Use your hands to knead the dough a few times until it forms a ball. Shape the dough into a round, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  • Preheat oven to 375°F, placing rack in the middle position.
  • Evenly spread coconut on a cookie sheet. Toast in the oven for 8 minutes, stirring occasionally, until golden brown. Transfer the toasted coconut onto a plate to cool completely.
  • Place the chilled dough on a lightly floured surface and roll it out into a large circle about 1/8 inch thick and 2 inches larger than an upside-down 9-inch pie plate. Gently transfer the dough to the pie plate, trim off any excess leaving a 1/2-inch overhang, and create a decorative edge. Line the crust with a piece of foil, buttered side down, ensuring the entire crust is covered to prevent overbrowning.
  • Bake the crust for 10 to 12 minutes until set. Remove foil and bake for an additional 10 minutes until the dough is lightly browned. Cool to room temperature before using.
  • Heat the toasted coconut, half-and-half, milk, cream of coconut, and granulated sugar in a 3-quart saucepan over medium heat until it simmers, stirring occasionally (avoid boiling to prevent curdling).
  • In a medium bowl, whisk together egg yolks and cornstarch until smooth. Gradually add 1 cup of the simmering milk mixture to the yolks, whisking constantly. Repeat with another cup of milk mixture. Pour the yolk mixture into the simmering cream. Cook, stirring constantly with a rubber spatula, for 3 to 4 minutes until the mixture thickens and simmers. Continue cooking for an additional 2 minutes, stirring constantly.
  • Take the custard off the heat and mix in 2 tablespoons of butter and vanilla. Let it cool for 10 minutes. Pour half the custard into the pie crust. Add bananas on top, followed by the rest of the custard. Smooth the custard on top and cover directly with plastic wrap to keep a soft texture. Chill until cold, for at least 2 hours, but no longer than 24 hours. Before serving, sprinkle the remaining toasted coconut on top. Keep refrigerated.

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