Banana Coconut Cream Pie

Ingredients

1   can coconut milk

1. Cup whole milk

2. Cups heavy whipping cream, divided 

3/4. Cup plus 1/3 cup Imperial sugar divided

1/2. teaspoon vanilla bean

1/3. Cup cornstarch 

1/2. Teaspoon fine sea salt

3. Egg yolks

1. Egg

2  tablespoons unsalted butter 

1 1/4  cups toasted coconut, divided 

1  teaspoon vanilla extract

25  vanilla wafers, divided

2-3. Medium bananas, sliced very thin

Toasted Coconut Pie Dough

1 1/4  cups all-purpose flour

1/4  teaspoon fine sea salt

8  tablespoons (1 stick) cold unsalted or butter, cut into small pieces

1/3. Cup toasted unsweetened coconut 

1/4  cup ice water

Instructions

In a large microwaveable bowl combine, heat (don’t boil) coconut milk, whole milk, 1/2 cup cream, 1/4 cup Imperial sugar and vanilla bean paste. Depending on microwave cook about 2 minutes. 

In another bowl whisk together 1/2 cup Imperial sugar, cornstarch and salt. Whisk in the egg yolks and egg until we’ll combined. Pour about one-fourth the warm milk mixture into the sugar mixture and whisk constantly. Pour the sugar mixture into the remaining warm milk mixture and whisk until well combined. 

Return the bowl to the microwave and cook in 2 minute increments until it becomes a creamy consistency and has thickened, whisk in between each increment. It may take 3-5 minutes depending on your microwave. 

Remove from microwave and stir in the butter until it melts. Stir in one cup of toasted coconut and vanilla. 

Pour half of mixture into a cooled Toasted Coconut Pie crust. Arrange 20 vanilla wafers on top of filling in a single layer. Pour remaining filling over the vanilla wafers. Cover with plastic wrap, pressing down on fillings so it won’t form a skin. Refrigerate until completely cooled. 

When pie is cooled arrange banana slices in an even layer on top of pie, overlapping each slice. Crumble the 5 vanilla wafers and sprinkle on top of bananas. 

Using a stand mixer whisk 1 1/2 cups, 1/3 cup of Imperial sugar and vanilla until it form’s medium peaks about 2-3 minutes. Spread the whipped cream over pie and sprinkle 1/4 cup flaked coconut and a few banana slices. Refrigerate until ready to serve. 

To make the pie crust

In a large bowl whisk together the flour and salt. Add the cubed butter and crumble with both hands until butter is well coated. Continue to work butter and flour until butter is about the size of a walnut. Stir in coconut. 

Make a well in the center of flour and add the ice water. You may need a little more water adding a tablespoon at a time. Form dough into a disk. Wrap dough tightly with plastic wrap and refrigerate at least 30 minutes. 

Roll out the dough on a lightly floured mat. Roll out to about 1/4 inch thick coating rolling pin as you roll. 

Place into a pie pan and crimp edges. Line your crust with parchment paper and pie weights. Bake in a 425 degree oven until lightly brown. About 15-17 minutes. Remove from oven and remove the parchment paper and the pie weights. Return the pie crust to the oven and bake 2-3 minutes more or until crust appears to be dry and set. Cool completely before adding filling. 

If you don’t have pie weights bake crust by first using a fork to prick the bottom and sides before baking with same temperature.