Banana-Coconut Cream Pie

Banana-Coconut Cream Pie Recipe - Delicious and Easy-to-Make

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6-8

Introduction

The Banana-Coconut Cream Pie is a delightful dessert that combines the tropical flavors of banana and coconut into a creamy, indulgent treat. This pie is perfect for any occasion, whether it's a family gathering, a holiday celebration, or simply a sweet ending to a casual meal. The combination of a flaky pie crust, rich coconut custard filling, and fresh bananas, topped with a light meringue, makes this pie a favorite among those who crave a taste of the tropics.

History

The Banana-Coconut Cream Pie is a variation of the classic cream pie, which has been a staple in American cuisine for many generations. The exact origins of the coconut cream pie are somewhat murky, but it likely developed as a result of the increased availability of coconuts and coconut products in the United States in the late 19th and early 20th centuries. The addition of bananas to the coconut cream pie is a more recent innovation, reflecting the modern culinary trend of combining different flavors and textures to create new and exciting dishes.

Ingredients

4 tbsp sugar
5 tbsp flour
1 tsp salt
2 cups milk
3 egg yolks, slightly beaten
1 cup flaked coconut
2.25 tsp vanilla extract
3 bananas
2 cups sliced coconut meat
1 baked 9-inch pie shell
2 egg whites
1 cup shredded coconut (optional, for garnishing)

How to prepare

Combine 1 cup of sugar, 0.25 cup of flour, and a pinch of salt in the top of a double boiler.
Add 2 cups of milk and 4 egg yolks; mix thoroughly.
Cook over boiling water for 10 minutes, stirring constantly. Remove from heat.
Add half of the sliced coconut meat and 1.25 tsp of vanilla; allow to cool.
Slice 1 banana into a pie shell; fill with the coconut mixture.
Slice 1 banana over the filling.
In a large bowl, beat 4 egg whites until frothy.
Gradually add 0.5 cup of sugar; beat until stiff peaks form.
Add the remaining 0.25 tsp of vanilla and a dash of salt.
Pile the meringue over the filling, making sure to seal the edges.
Slice the remaining coconut.
Bake at 450° F until lightly browned.
Serve hot and plain, but cut into serving pieces with a kitchen knife and transfer to a dessert plate.

Additional Information

Servings: 6-8.

Variations

For a lighter version, consider using low-fat milk and a reduced amount of sugar. You can also experiment with adding other tropical fruits, such as pineapple or mango, to the filling.

Cooking Tips & Tricks

To ensure a smooth and creamy filling, it's important to cook the custard over a double boiler and stir constantly to prevent lumps. For the meringue topping, make sure the egg whites are at room temperature before beating them to achieve the stiffest peaks. To prevent the pie from becoming soggy, slice the bananas just before assembling the pie and consider brushing the pie shell with egg white and baking it for a few minutes to create a barrier.

Serving Suggestions

This pie is best served chilled, allowing the flavors to meld together and the custard to set properly. It can be garnished with additional slices of banana and toasted coconut flakes for extra flavor and texture.

Cooking Techniques

The key techniques involved in making this pie include preparing a custard filling over a double boiler, making a meringue topping, and baking a pie shell. Mastery of these techniques will ensure a perfect Banana-Coconut Cream Pie every time.

Ingredient Substitutions

For a gluten-free version, use a gluten-free pie shell. If you're not a fan of bananas, feel free to omit them or replace them with another fruit. Almond milk or coconut milk can be used as a dairy-free alternative.

Make Ahead Tips

The pie shell and custard filling can be prepared a day in advance. Assemble the pie with the bananas and meringue topping just before baking to ensure the best texture and flavor.

Presentation Ideas

Serve each slice of pie on a plate garnished with whipped cream, a sprinkle of toasted coconut, and a few slices of fresh banana for an elegant presentation.

Pairing Recommendations

This pie pairs wonderfully with a cup of strong coffee or tea. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator, covered, for up to 3 days. This pie is best enjoyed cold and does not require reheating.

Nutrition Information

Calories per serving

A single serving of Banana-Coconut Cream Pie contains approximately 400-500 calories, making it a high-calorie dessert option.

Carbohydrates

A single serving of Banana-Coconut Cream Pie contains approximately 45-55 grams of carbohydrates. The main sources of carbohydrates in this dessert are the sugar used in the custard and meringue, the flour in the pie shell, and the natural sugars found in bananas.

Fats

This pie is relatively high in fats, with each serving containing about 20-30 grams of fat. The fats come from the egg yolks, milk, and the coconut used in the filling and garnishing. Using low-fat milk can help reduce the fat content.

Proteins

Each serving of Banana-Coconut Cream Pie provides about 6-8 grams of protein, primarily from the milk and eggs used in the recipe.

Vitamins and minerals

This dessert is a good source of several vitamins and minerals, including Vitamin A (from the egg yolks), calcium (from the milk), and potassium (from the bananas). The coconut also provides some minerals, such as manganese and copper.

Alergens

Common allergens in this recipe include eggs, milk, and wheat (from the flour). Those with nut allergies should also be cautious due to the coconut, which some people may react to.

Summary

While delicious, Banana-Coconut Cream Pie is a treat best enjoyed in moderation due to its high sugar, fat, and calorie content. However, it also provides some nutritional benefits, including protein, vitamins, and minerals.

Summary

The Banana-Coconut Cream Pie is a sumptuous dessert that combines the tropical flavors of banana and coconut in a rich, creamy filling, all encased in a flaky pie crust and topped with a light meringue. While indulgent, it can be enjoyed as part of a balanced diet and offers a delightful taste of the tropics that is sure to please any palate.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Banana-Coconut Cream Pie. It was a warm summer day, and I had been invited to a friend's house for a potluck dinner. As I was walking through the front door, I was greeted with the most delicious aroma coming from the kitchen. My friend's mother was busy baking away, and I couldn't help but ask her what she was making.

She smiled and said, "Oh, just a little something I whipped up. It's a Banana-Coconut Cream Pie recipe that I learned from a friend of mine years ago. Would you like to try a slice?"

I eagerly accepted her offer, and as soon as I took my first bite, I knew that I had to get my hands on that recipe. The creamy coconut filling was perfectly balanced with the sweet bananas, and the flaky crust was just the right amount of crispy. It was like nothing I had ever tasted before.

After dinner, I asked my friend's mother if she would be willing to share the recipe with me. She happily agreed and handed me a handwritten card with the ingredients and instructions. I thanked her profusely and promised to make it for my own family soon.

When I got home, I immediately set to work in my own kitchen. I gathered all the necessary ingredients – ripe bananas, shredded coconut, heavy cream, sugar, and a store-bought pie crust. As I started to follow the instructions, memories of my own grandmother and her love for cooking flooded back to me.

My grandmother was an amazing cook who knew her way around the kitchen like no one else. She had learned to make all of her recipes from various places and people over the years, just like I was doing now. I remembered watching her as a child, marveling at how effortlessly she could whip up a delicious meal or dessert with just a few simple ingredients.

As I mixed the coconut and sugar together in a saucepan, I couldn't help but smile at the thought of my grandmother. She had always encouraged me to experiment in the kitchen and try new recipes, just like she had done. I knew that she would be proud of me for trying something new and exciting like this Banana-Coconut Cream Pie.

Once the filling was ready, I carefully poured it into the pie crust and topped it with slices of ripe banana. I popped it into the oven and waited anxiously for it to bake. The sweet scent of coconut and banana filled the air, and I knew that this pie was going to be a hit.

When it was finally done, I pulled the pie out of the oven and let it cool on the counter. The creamy filling had set perfectly, and the bananas looked golden and inviting on top. I couldn't wait to dig in and taste my creation.

That evening, I served the Banana-Coconut Cream Pie to my family for dessert. Their eyes lit up with delight as they took their first bites, and I knew that I had hit the jackpot with this recipe. The flavors were perfectly balanced, and the pie disappeared in minutes.

As we sat around the table, enjoying our dessert, I couldn't help but think about all the memories and traditions that had been passed down to me through cooking. My grandmother's love for food had inspired me to try new recipes and share them with my own family, just like she had done with me.

And so, the recipe for Banana-Coconut Cream Pie became a staple in our household, a reminder of the joy and love that can be found in a simple homemade dessert. I will always treasure the memories of learning how to make this pie and the delicious moments shared with my family around the table. Cooking has a way of bringing people together, and I am grateful for all the recipes and stories that have been passed down to me over the years.