Well, needless to say, this recipe has always been a favorite of my boy Dave. He was so thrilled at the idea of eating up a pie with his bare hands that I made him one years later when he was a man just for a laugh. I gave him the whole pie and no silverware and told him to dig in.
Well, being the little boy at heart that he is, he dug right in ooing and ahhing at the smoothness and how rich and luscious that pie was. I admit I was a bit jealous… It looked so good, I dug in too! I assure you, your family will love this just as much!
Check out what our friends over at Gonna Want Seconds had to say about this:
“When you’ve tried this awesome, creamy masterpiece complete with a crumbly-but-not-too-crumbly coconut crust, I know you’ll agree with me. The rich, velvety, old-fashioned homemade custard is an incredible highlight and synthesizing ingredient for the whole dish.”
I mean, doesn’t just reading that make you want to make it right now?!
Ingredients
Pie Crust:
1/2 Cup (1Stick) Land O’ Lakes Butter
3 Cups Sweetened Flake Coconut
Pie Filling:
4 Egg Yolks
3/4 Cup Granulated Domino Sugar~Divided
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/4 Cup Gold Medal All-Purpose Flour
3 Cups Land O’ Lakes Half and Half~Divided
Yellow Food Coloring, Optional
2 Teaspoons Vanilla Extract
1 1/2 Cups Sweetened Flake Coconut
2 Bananas, Firm But Ripe, Peeled and Cut Into 1/2 Thick Slices
Topping:
2 Cups Land O’ Lakes Heavy Cream
3 Tablespoons Domino Powdered Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Sweetened Flake Coconut, Toasted and Cooled
Instructions
Make the Crust:
Spray a 9 inch pie plate with nonstick cooking spray. Set aside.
In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into prepared pie plate. Chill the crust 30 minutes before filling.
Make the Filling:
In a small bowl, whisk together the egg yolks, 1/4 cup granulated sugar, cornstarch, salt and flour. Slowly whisk in 1 cup of half and half
In a 3 quart saucepan over medium heat, combine remaining 2 cups half and half and 1/2 cup sugar and bring just to a boil. Slowly stir in the egg mixture and continue to cook, stirring constantly until the mixture returns to a boil and thickens.
Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 1/2 cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.
Make the Topping:
Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
Assemble Pie:
Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape into a decorative mound. Sprinkle The top evenly with 1/2 cup toasted coconut and serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Keep this pie refrigerated until ready to enjoy!
Thanks again to Gonna Want Seconds for this amazing recipe.