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Banana And/Or Coconut Cream Pie from Scratch

4.5(9)

Cool whip and pudding mix are great for a speedy dessert, but when you want truly homemade, this is a great recipe! Be sure and use a deep dish pie pan. You can make a combo banana/coconut pie, or... If making just a coconut cream pie, omit the bananas, and substitute the banana extract for coconut extract. If making just a banana cream pie, just omit the coconut.

by 2Bleu·published 2008-09-16

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Pie

Servings

1 pie, 8 serving(s)

Total time

30 min

prep 15 min

Calories / serving

593 kcal

Ingredients (23)

serves

1 cup all-purpose flour, plus more for rolling the doughflour
1/2 cup cake flourcake-flour
1/2 teaspoon sugarsugar
1/2 teaspoon saltsalt
4 tablespoons butter, well chilled and cut into small cubesbutter
2 tablespoons Butter Flavor Crisco, chilled well and cubedbutter
1/2 teaspoon lemon juicelemon-juice
2/3 cup sugarsugar
1/3 cup all-purpose flourflour
1/4 teaspoon saltsalt
2 cups 2% low-fat milkmilk
3 egg yolks, beatenegg
2 tablespoons butterbutter
1/4 teaspoon vanilla extractvanilla-extract
1/2 teaspoon banana extract or 1/2 teaspoon coconut extractbanana
1/2 cup shredded coconut (optional)coconut
3 bananasbanana
2 cups heavy cream, coldheavy-cream
1/3 cup confectioners' sugarsugar
1/4 teaspoon vanilla extractvanilla-extract
1/2 teaspoon banana extract or 1/2 teaspoon coconut extractbanana
3 drops yellow food coloringfood-coloring
1/3 cup toasted shredded coconut (optional)coconut

01PIE CRUST: Place flours, sugar, and salt in a bowl, cover and place in the freezer for about 20 minutes to get good and cold.
02Add dry mix to a food processor and pulse briefly to combine. Pulse in the butter and shortening just until coarse crumbs form, about 10 seconds. Add water and lemon juice and pulse just until moist crumbs form, about 10 seconds.
03Turn the dough onto a work surface and gently shape it into a disk about 5" in diameter. Wrap in plastic and refrigerate at least 1 hour or up to 1 day (or you can freeze them for up to 2 months).
04Preheat oven to 400°F Roll out dough and place over a deep dish pie pan, crimping the edges. Prick with fork all over and bake for 12 minutes until golden. Remove from oven and let cool to room temperature.
05FILLING: In a saucepan, combine sugar, flour, salt, and milk. Using a whisk, mix well, stirring constantly over medium/med-high heat until the mixture thickens and comes to a boil. Continue whisking while boiling for 1 minute then remove from the heat (but keep burner on).
06To the egg yolks, stir in about 1/4 cup of cream to temp the yolks. Slowly whisk the yolk mixture back into the saucepan and cook for 1 more minute, stirring constantly.
07Remove from the heat and stir in the butter, extracts, and optional coconut, mixing well. Allow to cool to room temperature, stirring occasionally.
08Place the bananas (if using) into the pie crust in a single layer, cutting in half to fit as needed, leaving a little space between. Pour filling over bananas into cooled crust and refrigerate.
09CREAM TOPPING: Using an electric mixer and the whip attachment, whip cream to soft peaks. Add remaining ingredients and whip to firm peaks (moving the whisk around while whipping). Spread over filling, piling high. Sprinkle with toasted coconut if desired.
10Refrigerate pie for at least 2 hrs before serving.

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Rich recipe — supports nutrition-aware planning.