|Coconut Banana Cream Pie|
|Prepared by Sarah Shilhavy – Photo by Jeremiah Shilhavy|
- 1/4 cup cornstarch
- 2/3 cup sugar
- pinch of salt
- 2 cups heavy cream
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 4 bananas
- 1 recipe Coconut Oil Pie Crust, baked
- toasted coconut flakes
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons sugar or honey (gently melt and cool honey if using)
Combine the cornstarch, sugar and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.
Slowly whisk some of the hot custard into the beaten egg yolks, then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.
Remove the mixture from the stove and whisk in butter and vanilla. Set aside.
Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover, and top with another layer of the remaining slices and custard. Refrigerate until cold.
Using chilled beaters and bowl; whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.
Recipe courtesy Sarah Shilhavy