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Banana coconut cream pie with salted caramel

By: Lyndsay // Coco Cake Land
Makes: 12 slices

ingredients

For the pie crust

  • 21/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons granulated white sugar
  • 1 cup unsalted butter, cold, cut into small pieces
  • 1/4 cup ice water, plus more if needed

For the filling

  • 4 large egg yolks
  • 1 1/2 cups canned unsweetened coconut milk
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2/3 cup granulated sugar
  • 5 tablespoons of cornstarch
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten, for egg wash
  • 2 medium bananas, firm and just ripe (not speckled/mushy!)

For the whipped cream

  • 1 cup heavy cream
  • 5 teaspoons granulated sugar
  • 1 teaspoon pure vanilla extract

For the salted caramel

  • 3/4 cup granulated white sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract

instructions

Make the crust

  • In the bowl of a food processor, combine flour and salt, pulsing for a few seconds to combine.
  • Add the cold butter, and pulse until mixture comes together enough to still have large pieces of butter – a few seconds.
  • With the machine running, slowly add the ice water through the feed tube in a steady stream, until dough barely holds together. Pieces of butter should still be visible and dough might seem a bit crumbly, but do not add too much water – 15-20 seconds.
  • If dough doesn’t hold together and is too crumbly, add an extra tablespoon of cold water and pulse for a few seconds.
  • Tear off a large, long piece of plastic wrap and place on your work surface.
  • Carefully place half of the dough onto the plastic wrap, forming it loosely and lightly into a flattened disk of dough. Wrap in plastic wrap.
  • Do the same with the second half of dough, and refrigerate for a minimum of 1 hour or overnight.
  • Remove the dough disk from the fridge; on a lightly floured work surface, roll out the dough to a 12 inch round, a bit less than 1/4 inch thick.
  • Place dough into a 9 inch pie plate, pressing gently. Trim off overhang, and crimp pie dough edge with a fork (or a classier pattern!)
  • Prick the dough all over with a fork, and brush with beaten egg, if using.
  • Preheat oven to 375 degrees.
  • Freeze pie shell until firm, about 20 minutes.
  • Line chilled pie shell with parchment paper and blind-bake using pie weights, rice or dried beans.
  • Bake pie shell for about 15-20 minutes, then remove the pie weights, reduce oven temperature to 325 degrees and bake for another 15-20 minutes until golden.
  • Remove from oven and let cool completely before filling.

Make the filling

  • In a medium bowl, gently whisk the egg yolks and set aside.
  • In a medium saucepan, whisk together the coconut milk, sugar, cornstarch and salt. Bring to a friendly simmer (do not boil) and cook, whisking intermittently, 3-4 minutes.
  • Whisk a quarter of the hot milk mixture into the egg yolks.
  • Add the remaining hot milk mixture, whisking constantly to avoid any “cooked egg yolk situation.”
  • Pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until a custard forms. It will thicken quite a bit and there will be bubbles – about 2-3 minutes.
  • Transfer filling to a clean medium bowl.
  • Cover with plastic wrap, pressing the plastic against the filling to avoid a “skin” forming (gross but true.)
  • Power-chill the mixture in the freezer for 30-45 minutes until cooled.
  • Slice two just-ripe bananas and layer them in the bottom of the pie shell – the bananas also help the crust stay crisp, acting as a barrier between the pudding and the shell.
  • Once the pudding is cooled, pour the mixture on top of the banana slices.
  • You may have some leftover but it makes a perfect pudding snack for your next snack attack.

Make the whipped cream

  • Place the metal bowl and whisk attachment of a stand mixer in the freezer for 10 minutes to chill.
  • Attach metal bowl to base and attach whisk.
  • Place heavy cream, sugar and vanilla in the bowl of the stand mixer and whisk until soft peaks form.
  • Dollop on top of the coconut filling and use an offset spatula to spread whipped cream to the edges. Or, use a piping bag fitted with a large open star tip to pipe happy little whipped cream stars all over the pie.
  • Refrigerate, uncovered, for at least 1 hour before serving.

Make the salted caramel

  • Place the sugar and 2 tablespoons of water in a heavy-bottomed medium saucepan, stirring to combine.
  • Heat over high heat, swirling the pan, until the sugar turns a medium golden amber colour – 8-10 minutes.
  • You don’t want it to get too dark as it takes on a burnt flavour (which many people like!) so remove from heat once you’ve gotten to medium golden amber.
  • Very slowly, add the cream in a slow stream, whisking at the same time – be careful as the mixture will bubble up, but soon calm down.
  • Add the butter, salt and vanilla, stirring to combine.
  • The caramel will thicken as it cools – you can speed the thickening process by refrigerating it or power-chilling it in the freezer for 30 minutes.
  • Once it’s completely cool, have it on standby to drizzle over slices of pie as it’s being cut. Yeah boyeeee.

notes

Pie crust recipe adapted from Martha Stewart's Baking Handbook - makes enough for two single crust pies - divide dough in half, wrap tightly in plastic and store in freezer for up to 1 month, thaw before using. 
Filling recipe adapted from Martha's Stewart's Baking Handbook
Salted caramel recipe adapted from Layered by Tessa Huff of Style Sweet Ca