Banana and coconut cream pie

Banana and coconut cream pie


Golden fried bananas were a hit 17 years ago, but now weve discovered so many sweet ways to enjoy this tropical fruit.

The ingredient of Banana and coconut cream pie

  1. 6 egg yolks
  2. 140g (2/3 cup) caster sugar
  3. 50g (1/3 cup) cornflour
  4. 500ml (2 cups) milk
  5. 270ml can coconut cream
  6. Pinch of salt
  7. 125ml (1/2 cup) thickened cream, whipped
  8. 3 just-ripe large bananas
  9. 2 tbsp lemon juice
  10. 100g (1/2 cup) caster sugar, extra
  11. 125ml (1/2 cup) water
  12. 300g (2 cups) plain flour
  13. 45g (1/4 cup) pure icing sugar
  14. 1 lime, rind finely grated
  15. 175g unsalted butter, chilled, chopped
  16. 1 egg yolk
  17. 2 tbsp cold water

The instruction how to make Banana and coconut cream pie

  1. Whisk egg yolks, sugar and cornflour in a heatproof bowl. Bring milk, coconut cream and salt just to the boil in a saucepan over medium heat. Gradually whisk milk mixture into egg yolk mixture. Strain into a clean saucepan over medium-low heat. Stir for 6 minutes or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in the fridge for 4 hours to chill.
  2. Meanwhile, to make lime pastry, process flour, icing sugar and lime rind in a food processor to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of water. Process until dough just comes together, adding extra water if necessary. Turn onto a floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest. Turn pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 5mm-thick disc. Line a round 19cm (base measurement), 6cm-deep pie dish with the pastry disc. Trim excess pastry and use fingers to crimp edge. Prick base with a fork. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 180C. Line pastry case with baking paper. Fill with pastry weights or rice. Bake for 25 minutes. Remove paper and pastry weights or rice. Bake for a further 20-25 minutes or until golden and cooked through. Cool completely.
  4. Place whipped cream in a bowl and add one-third of the custard. Use a balloon whisk to whisk until smooth. Add the remaining custard and whisk until smooth and combined.
  5. Slice bananas and transfer to a bowl. Drizzle with lemon juice and toss to combine. Arrange one-third of the banana in the base of the pastry case. Top with the custard mixture. Arrange remaining banana on top. Place in fridge for 15 minutes to chill.
  6. Place extra sugar and water in a saucepan over medium heat. Stir for 4 minutes or until the sugar dissolves. Bring to boil. Simmer, without stirring, for 8 minutes or until golden. Set aside, swirling pan occasionally, for 1 minute to cool. Pour toffee over banana and set aside for 10 minutes to set.

Nutritions of Banana and coconut cream pie

calories: 549.7 calories
calories: 31 grams fat
calories: 19 grams saturated fat
calories: 61 grams carbohydrates
calories: 8.5 grams protein
calories: NutritionInformation

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