IMG_1392This is one of my favorite pies and I’ve cut back on sugar.

Banana-Coconut Cream Pie

The Pie Crust: (This is Julia Child’s Pate Brisee fine, the only way I make pastry)

2 cups unbleached pastry flour or all purpose (I used organic)
1/2 teaspoon of salt
1-1/2 sticks or 6 oz. unsalted butter, chilled and diced
1/4 cup chilled shortening
1/2 cup ice water, plus droplets if needed

**Have everything ready before beginning
Put the flour, salt and butter in food processor bowl and pulse (5-6 clicks) roughly breaking up the butter. Add the shortening and pour in the half cup of water as you pulse until the dough is loosely formed. It should look like a bunch of small lumps and holds together in a mass when you press together. (It should not mass on the blade of the processer). Keeping the dough cold, dump out on a board and lightly knead with the heel of your hand. You should be able toes the smeared lumps of butter. Form into a ball and cover with plastic wrap to refrigerate for 2 hours.

Using only half the dough, roll out and gently place in pie dish. Crimp the edges and prick all over the inside with a fork. Cover the inside with foil wrap then add a cup or two of dried beans or baking weights if you have them.

Bake at 450 F for 15-20 minutes. Place on rack to cool removing beans and foil first.

The Pudding:

1/4 cup granulated sugar (I use organic)
2 tablespoons cornstarch
1/4 teaspoon Pink Himalayan Sea Salt (my preferred salt)
2-1/4 cups whole milk
3 large egg yolks, lightly beaten (safe the whites for meringues)
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract
1 cup of coconut

Combine the sugar, cornstarch, and the salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smoother. Whisk in the egg yolks and remaining milk.

Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 3 to 5 minutes.

Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Cover the pot with a lid or plastic wrap and place in fridge to cool.

When cooled to room temperature, stir in coconut.

The Assembly:

Slice one large or two small bananas crossways and place them in pie crust beginning at outer edge and working your way in.

Pour pudding over the bananas and spread evenly. Cover with plastic wrap and place in fridge to cool completely.

The Topping:

1 cup heavy cream
3 tablespoons banana liquor (I used this instead of sugar)

Whip up 1 cup of heavy cream until thick then pour in the banana liquor and continue whipping until you have firm peaks. Spread over cooled pie and return to fridge until ready to slice.


Note: If you want to save calories, use the egg whites and make a meringues instead of the whipped cream.

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