Banana And Coconut Cream Pie

Golden fried bananas were a hit 17 years ago, but now weve discovered so many sweet ways to enjoy this tropical fruit.

The ingredient of Banana And Coconut Cream Pie

• 6 egg yolks
• 140g 2 3 cup caster sugar
• 50g 1 3 cup cornflour
• 500ml 2 cups milk
• 270ml can coconut cream
• pinch of salt
• 125ml 1 2 cup thickened cream whipped
• 3 just ripe large bananas
• 2 tablespoons lemon juice
• 100g 1 2 cup caster sugar extra
• 125ml 1 2 cup water
• 300g 2 cups plain flour
• 45g 1 4 cup pure icing sugar
• 1 lime rind finely grated
• 175g unsalted butter chilled chopped
• 1 egg yolk
• 2 tablespoons cold water

The Instruction of banana and coconut cream pie

• whisk egg yolks sugar and cornflour in a heatproof bowl bring milk coconut cream and salt just to the boil in a saucepan over medium heat gradually whisk milk mixture into egg yolk mixture strain into a clean saucepan over medium low heat stir for 6 minutes or until thick transfer to a bowl cool slightly cover surface with plastic wrap place in the fridge for 4 hours to chill
• meanwhile to make lime pastry process flour icing sugar and lime rind in a food processor to combine add butter and process until mixture resembles fine breadcrumbs add egg yolk and 1 tablespoon of water process until dough just comes together adding extra water if necessary turn onto a floured surface knead until just smooth shape into a disc cover with plastic wrap place in the fridge for 1 hour to rest turn pastry onto a lightly floured surface use a lightly floured rolling pin to roll out to a 5mm thick disc line a round 19cm base measurement 6cm deep pie dish with the pastry disc trim excess pastry and use fingers to crimp edge prick base with a fork place in the fridge for 30 minutes to rest
• preheat oven to 180c line pastry case with baking paper fill with pastry weights or rice bake for 25 minutes remove paper and pastry weights or rice bake for a further 20 25 minutes or until golden and cooked through cool completely
• place whipped cream in a bowl and add one third of the custard use a balloon whisk to whisk until smooth add the remaining custard and whisk until smooth and combined
• slice bananas and transfer to a bowl drizzle with lemon juice and toss to combine arrange one third of the banana in the base of the pastry case top with the custard mixture arrange remaining banana on top place in fridge for 15 minutes to chill
• place extra sugar and water in a saucepan over medium heat stir for 4 minutes or until the sugar dissolves bring to boil simmer without stirring for 8 minutes or until golden set aside swirling pan occasionally for 1 minute to cool pour toffee over banana and set aside for 10 minutes to set

Nutritions of Banana And Coconut Cream Pie

calories: 549 7 calories
calories: 31 grams fat
calories: 19 grams saturated fat
calories: 61 grams carbohydrates
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calories: 8 5 grams protein
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