STRAWBERRY & BANANA COCONUT CREAM PIE

By carvalhohm

Ingredients

• 1 Pie Crust, for 9” pie – packaged or homemade
• 1/2 cup Sugar
• 1/8 tsp Salt
• 3 Tbsp Cornstarch
• 1 1/2 cups Coconut Milk, canned – not lite
• 3 Egg Yolks – Well Beaten
• 1 tsp Vanilla Extract
• 1 cup Coconut Cream*
• 1 Tbsp Sugar
• 1 tsp Vanilla Extract
• 1 Large, firm, ripe banana – sliced
• 1-2 cups Fresh Strawberries (stems Removed) - Sliced
• 1-2 Tbsp Sugar, for sprinkling

Details

Servings 8
Adapted from dessert.betterrecipes.com

Preparation

Step 1

Bake pie crust according to package directions for 9” glass pie plate. Cool.

In medium size, non-reactive saucepan, combine ½ cup sugar, salt & cornstarch. Whisk in coconut milk. Over medium heat, whisk until mixture boils, then continue whisking & cooking for another 2 minutes. Stir small amount into egg yolks. Return all to pan. Cook and whisk until thickened. Remove from heat and whisk in 1 teaspoon vanilla. Pour into crust and chill for 1 hour.

Whip coconut cream* until soft peaks form. Add sugar & remaining 1 tsp. vanilla.

When custard is chilled, frost pie with whipped coconut cream. Decorate top with banana slices and strawberries. Sprinkle sugar on strawberries to make them shiny and delicious.

Helpful Tips:

*Coconut cream is made by placing can of coconut milk (not lite) in refrigerator for couple of hours. Cream will harden on top and can be scooped off into bowl and whipped just like whipped cream. My family actually likes it better, and it is an excellent nondairy alternative.