Toasted Coconut Banana Cream Pie

By Texaschef11

Ingredients

• Graham Cracker Pastry Crust
• 1 1/4 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 3-4 tablespoons ice water
• 2 large bananas, peeled and mashed
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 (12-ounce) can evaporated milk
• 3/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 3/4 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 2 cups sweetened flaked coconut, toasted
• 1 1/3 cups heavy whipping cream
• 7 teaspoons granulated sugar

Preparation

Step 1

To make the crust, in a large mixing bowl, stir together flour, graham cracker crumbs, 3 tablespoons sugar and salt. Work the 6 tablespoons butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disc. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out. Meanwhile, preheat oven to 375 degrees F.

Roll disc out thinly on a surface lightly covered with graham cracker crumbs, using a rolling pin, and fit into a 9-inch pie plate; trim and flute edges. Bake for 18-20 minutes or until golden brown; cool completely on a wire rack.

To make the filling, whisk together banana, yolks and cornstarch, in a large mixing bowl, until well combined.
In a large saucepan, over medium heat, whisk together evaporated milk and 3/4 cup sugar, and bring to a simmer, whisking frequently; whisk half of hot milk into yolk mixture, until combined. Whisk yolk mixture back into saucepan, and bring to a simmer, whisking frequently, until it thickens up and coats the back of a spoon. Strain custard into a medium mixing bowl, pressing well through a sieve. Whisk in 2 tablespoons butter, coconut extract and vanilla extract until well combined. Set aside 1/4 cup coconut for topping, but process remaining 1 3/4 cups in a food processor until finely ground; whisk into custard. Pour custard into cooled pie crust. Lightly cover and chill completely in the refrigerator, about 2 hours.

When ready to serve, prepare the whipped cream: Place heavy cream and 7 teaspoons sugar in a large mixing bowl, and beat together using a mixer on high speed, until stiff peaks form, about 1-2 minutes. Spread whipped cream over pie, top with additional 1/4 cup coconut, and serve.

Makes 8 servings