I can't explain it, but I seem to only have desserts to post these days. I guess I have sweets on the brain. I know my husband does -- he's the one who requested this one. Not too long ago he said it had been a long time since he had a Banana Cream Pie. Oh, poor boy. I tucked that thought away and last week I indulged him. I can't say this is an award-winning recipe, but it was good -- cold and creamy and very bananay. I cheated by using a box of Jell-O Cook and Serve Pudding, but after my experience with the banana pudding in the Banana Chocolate Chippers I thought it was worth a try. Normally I make a vanilla pudding from scratch for Banana Cream Pie, but honestly this was just as good, and much easier. If you're a purest, you can use the recipe for pudding at this post instead of the banana pudding. Definitely make your own graham cracker crust -- it is really crucial to the overall Banana Cream pie experience. If you're not a big fan of coconut, you can easily leave it out.
Banana Cream Coconut Pie
serves 8
1 1/2 c. graham cracker crumbs (24 squares)
1/4 c. sugar
1/3 c. butter, melted
pinch nutmeg
1 large box (5 oz.) Jell-O Banana Cook and Serve Pudding,
cooked with 3 cups whole milk
3 bananas
2 cups whipping cream
1/2 c. powdered sugar
1/4 cup coconut, toasted in the oven at 400 degrees F until golden brown, cooled
Heat oven to 375 degrees F. Combine graham cracker crumbs, sugar, butter and nutmeg. Press into bottom and sides of 9-inch pie pan. Bake for 8 minutes. Cool for 30 minutes.
When pie crust is cool, prepare pudding according to package directions with 3 cups milk. While pudding cools a few minutes, slice bananas crosswise and place them around the bottom of the pie. Pour pudding onto bananas. Cover with a sheet of wax paper or plastic wrap stuck directly onto the pudding. Chill until cold -- several hours.
At serving time, whip cream with powdered sugar.
Spread over the pie and sprinkle with toasted coconut.
.
serves 8
1 1/2 c. graham cracker crumbs (24 squares)
1/4 c. sugar
1/3 c. butter, melted
pinch nutmeg
1 large box (5 oz.) Jell-O Banana Cook and Serve Pudding,
cooked with 3 cups whole milk
3 bananas
2 cups whipping cream
1/2 c. powdered sugar
1/4 cup coconut, toasted in the oven at 400 degrees F until golden brown, cooled
Heat oven to 375 degrees F. Combine graham cracker crumbs, sugar, butter and nutmeg. Press into bottom and sides of 9-inch pie pan. Bake for 8 minutes. Cool for 30 minutes.
When pie crust is cool, prepare pudding according to package directions with 3 cups milk. While pudding cools a few minutes, slice bananas crosswise and place them around the bottom of the pie. Pour pudding onto bananas. Cover with a sheet of wax paper or plastic wrap stuck directly onto the pudding. Chill until cold -- several hours.
At serving time, whip cream with powdered sugar.
Spread over the pie and sprinkle with toasted coconut.
.
3 comments:
As a way to possibly make it better, I use a recipe for Banana Cream Pie that has a Vanilla Wafer Crust. Very delicious!
By the way, thanks for this blog. I just stumbled across it a couple days ago and love all the ideas you post (especially your weekly menu!).
Wayne -- you are so right. My mom always made Banana Cream Pie with Vanilla Wafer crust. My husband, however, likes it with graham cracker. Must be how his mom made it.
Humm its a great combination of banana and vanilla. Its also healthy contains lots of vitamins and nutritions. Thanks for sharing this recipe. I am going to try this.
Post a Comment