Wednesday, March 27, 2013

Banana Coconut Cream Pie (gluten free)

Most people who like banana cream pie like coconut cream pie and vice versa. They will never argue against putting the two together. Why not just do it that way all the time? 

For this version I decided that I would meld the two by making the pie crust with the coconut flakes instead of folding them into the custard. The custard itself has coconut flavoring because it incorporates coconut cream, found in Asian groceries.

Banana Coconut Cream Pie

Coconut Pie Crust

  • 2 cups coconut flakes
  • 1/4 cup cup coconut flour
  • 1/3 cup butter, melted
Cooking Directions
  1. Heat oven to 300 degrees. Mix together all ingredients thoroughly. Press into shape in a pie pan. Bake in oven for 15-20 minutes or until shell is nicely toasted.


  • 3 bananas
  • 3 tablespoons cornstarch
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/2 cup coconut cream
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
Cooking Directions
  1. Place cornstarch in a medium bowl and whisk in 1/2 cup of the milk Add yolks and whisk until incorporated and smooth.
  2. In a large saucepan whisk together coconut milk, sugar, salt, and remaining milk and bring to a boil over medium heat. Once boiling, slowly whisk in yolk mixture and reduce heat to medium low. Using a rubber spatula, constantly stir until mixture thickens to a thick gravy consistency.
  3. Remove from heat and stir in vanilla.
  4. Slice a banana into 1/4-inch-thick slices. Place about the top of the cooled pie crust.
  5. Pour 1/2 of the hot custard over banana and pie crust. Slice the other two bananas and arrange them over the half filled pie. Pour the rest of the custard into the pie crust, covering bananas. Let cool to room temperature for 30 minutes. Cover and refrigerate for 4 hours before serving.

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon gelatin powder
  • 1/4 cup toasted coconut flakes
Cooking Directions
  1. In a medium to large bowl with high sides, pour one cup of whipping cream. Beat on medium until cream starts to just thicken. Gradually add powdered sugar and gelatin powder. Beat on high until stiff peaks form. Spread on top of chilled pie. Sprinkle with toasted coconut.

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