Coconut (or Banana) Cream Pie
Anyone who knows me well knows that I love a good piece of pie. Cream pie, fruit pie...my idea of dessert. So you can understand my elation when I came across an easy recipe for two of my favorites. It is actually a recipe for Coconut Cream Pie but if you omit the coconut and substitute bananas, Banana Cream Pie is born!
Ingredients:
2 cups milk
2/3 cup heavy cream
3/4 cup sugar
1 large egg
2 large egg yolks
3 Tbsp. cornstarch
Pinch of salt
1 Tbsp. unsalted butter, cut in pieces
1 1/2 tsp. vanilla extract
1 1/4 cups sweetened shredded coconut
In a large heavy saucepan, combine all but 2 tablespoons of the milk with the cream and sugar and bring to a boil, stirring to dissolve the sugar.
Meanwhile, in a large bowl, whisk the egg, egg yolks, cornstarch, salt, and the remaining milk until smooth.
Whisking constantly, gradually pour about half of the hot milk into the egg yolk mixture. Pour the warmed yolk mixture into the saucepan of hot milk and bring to a very gentle boil over medium-low heat, whisking constantly. Boil gently, whisking, for 1 minute. Remove from the heat and whisk in the butter and vanilla until the butter is melted. Stir in coconut. Cover with a piece of plastic wrap directly touching the surface and let cool completely.
Pour the cooled filling into the pie shell and smooth the top. Cover loosely and refrigerate for at least 2 hours, until chilled.
Banana Cream: Just to clarify, to modify this for Banana Cream pie, do not add the coconut. Just make the custard/cream as directed. When you go to fill the pie crust with the cooled cream, put a layer of cream followed by a layer of banana slices and repeat as often as you like. Don't garnish the top with bananas until serving (if you choose). If you expose the bananas they will brown.
Ingredients:
2 cups milk
2/3 cup heavy cream
3/4 cup sugar
1 large egg
2 large egg yolks
3 Tbsp. cornstarch
Pinch of salt
1 Tbsp. unsalted butter, cut in pieces
1 1/2 tsp. vanilla extract
1 1/4 cups sweetened shredded coconut
In a large heavy saucepan, combine all but 2 tablespoons of the milk with the cream and sugar and bring to a boil, stirring to dissolve the sugar.
Meanwhile, in a large bowl, whisk the egg, egg yolks, cornstarch, salt, and the remaining milk until smooth.
Whisking constantly, gradually pour about half of the hot milk into the egg yolk mixture. Pour the warmed yolk mixture into the saucepan of hot milk and bring to a very gentle boil over medium-low heat, whisking constantly. Boil gently, whisking, for 1 minute. Remove from the heat and whisk in the butter and vanilla until the butter is melted. Stir in coconut. Cover with a piece of plastic wrap directly touching the surface and let cool completely.
Pour the cooled filling into the pie shell and smooth the top. Cover loosely and refrigerate for at least 2 hours, until chilled.
Banana Cream: Just to clarify, to modify this for Banana Cream pie, do not add the coconut. Just make the custard/cream as directed. When you go to fill the pie crust with the cooled cream, put a layer of cream followed by a layer of banana slices and repeat as often as you like. Don't garnish the top with bananas until serving (if you choose). If you expose the bananas they will brown.
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