coconut banana cream pie

What's your favorite kind of pie? Mine has been coconut cream for a while now, and Miles loves all things banana cream. So when I saw this recipe in lovely Joy's cookbook, I knew I had to try it immediately. It was one of those situations of reading the recipe, setting down the book, heading to the grocery store, and getting to work in the kitchen within an hour. This pie motivates you!

I'm happy to say that it did not disappoint, and in fact Miles has declared this his new favorite kind of pie (and I may have to agree with him!). The toasted coconut will make your entire house smell like heaven, and it just doesn't get more yummy than that creamy, dreamy filling.

Oh, this pie. I love it so.

Coconut Banana Cream Pie (from Joy the Baker Cookbook)
yields 1 delicious pie

for the crust, you'll need:
1/4 cup toasted shredded coconut
1 1/2 cups crushed graham crackers (you can buy them crushed at most grocery stores, or just crush them yourself in a plastic bag with a rolling pin)
1/4 cup sugar
1/3 cup unsalted butter, melted and slightly cooled

for the filling, you'll need:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 1/4 cups toasted shredded coconut
2 ripe bananas, sliced

for the topping, you'll need:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 cup toasted shredded coconut
1 ripe banana, sliced

Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray. Once oven is preheated, toast the coconut by spreading 3 cups on a cookie sheet and baking for 5 minutes. Remove from the oven and toss coconut with a spoon. You want to make sure the coconut is evenly toasted, but none of it burnt. Bake for another 3 minutes, then remove from the oven and toss again. Repeat until the oven is evenly, beautifully toasted. Remove from the oven and allow to cool (but leave the oven on!).

To make the crust, mix the crushed graham crackers, sugar and toasted coconut in a medium bowl. Add the melted butter and toss with a fork, making sure to evenly moisten all the dry ingredients. Transfer the mixture to the prepared pie pan and use your fingers to press the crust evenly into the plate and up along the sides. Bake for 12 minutes, then set aside to cool completely.

Now it's time for the filling! In a medium saucepan over medium heat, whisk together the cream and milk until it comes to a simmer.

In a medium bowl, whisk together the sugar, cornstarch, salt, and egg yolks. Whisking constantly, add a cup of the warmed milk mixture from the stove into the egg yolk mixture. This helps to warm the egg mixture so it can go onto the stovetop.

Pour the warmed egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly. Whisk until slightly bubbly and very thick, about 6 minutes. Remove from heat and add the vanilla and butter. Whisk until the butter is completely melted.

Pour thickened milk mixture into a large bowl. Place a piece of plastic wrap directly on top of the custard and place in the fridge to cool completely, at least 2 hours.

Once the custard is cool, remove from the fridge and fold in the sliced bananas and toasted coconut to the custard. Pour custard mixture into the pie crust.

To make the whipped cream topping, use the bowl of an electric stand mixer fitted with the whisk attachment. Whip cream and powdered sugar to stiff but slightly soft peaks. Dollop whipped cream on top of the pie, using a butter knife to spread it evenly and make it look lovely. Top with toasted coconut. Refrigerate until ready to serve. Just before serving, top with fresh banana slices (don't do this earlier, as the slices will brown). Cut into generous slices, and enjoy!

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