Saturday, August 20, 2011

Banana / Coconut Cream Pie

If you are a fan of banana and vanilla, this is the perfect dessert for you! You just feel so smooth, melting in your mouth when you have a bite.... Nobody will reject it

1 recipe baked pastry shell ( again, I used Pillsbury Pie Crust, bake the crust accoring to the direction on the package)
3 medium bananas (about 2&1/4 cups)
4 egg yolks
3/4 cup sugar
3 tbsp cornstarch
2&1/2 cups milk
1 tbsp butter
1&1/2 tsp vanilla

    Bake the crust according to the direction on the crust package. Set aside to cool. Separate egg yolks from whites.
    Preheat oven to 325 degress. In a saucepan, combine suagr and cornstarch, stir in milk. Cook and stir on stove over medium-high heat until thickened and bubbly. Reduce heat. Meanwhile, beat egg yolks with a fork, stir about 1 cup of the hot filling into yolk, slightly stir. Pour yolk mixture back to hot filling in the saucepan. Bring to boil, stir constantly. Reduce heat, stir in butter and vanilla. Keep filling warm.
    Layer banana slices over the bottom of the cooled pie crust. Pour warm filling into the crust on top of the bananas. Bake for 30 minutes. Cool completely. Chill for 1 hour before serving.
   For egg whites, you can use them to make meringue for pie to spread over the filling. I tried but didn't do well :( So I didn't spread over my pie. Anyone has tips for making good meringue for pie?

For coconut cream pie, instead of layering bananas, stir in 1 cup flaked coconut with butter and vanilla, and sprinkle an additional 1/3 cup coconut on top of pie filling.

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