Dessert: United States – Banana Coconut Cream Pie with Passion Fruit Drizzle

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

1 pre-baked 9-inch pie crust (flaky or graham)
2 cups (480 ml) whole milk
1 / 2 cup (45 g) shredded coconut
1 / 2 cup (100 g) sugar
3 tbsp (24 g) cornstarch
3 large egg yolks
2 tbsp (28 g) unsalted butter
1 tsp (5 ml) vanilla extract
3 ripe bananas, sliced
1 cup (240 ml) heavy cream, whipped
1 / 3 cup (80 ml) passion fruit pulp
1 tbsp (12 g) sugar (for drizzle)
Extra shredded coconut, toasted, for topping

Instructions

1. Toast shredded coconut briefly in a dry pan. Heat milk with 1/4 cup toasted coconut until simmering.
2. Whisk sugar and cornstarch with egg yolks until pale. Temper with hot milk, return to pan and cook until thick, stirring. Off heat, stir in butter and vanilla.
3. Cool slightly, then layer banana slices in crust and pour coconut pastry cream over. Chill until set.
4. Whip cream to soft peaks and spread over chilled pie. Warm passion fruit pulp with sugar and drizzle over whipped cream; sprinkle with remaining toasted coconut.