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Banana And/Or Coconut Cream Pie from Scratch Recipe

Banana And/Or Coconut Cream Pie from Scratch Recipe

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Banana And/Or Coconut Cream Pie from Scratch

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Ingredients:

Serving

1 cup all-purpose flour, plus more for rolling the dough
1/2 cup cake flour
1/2 tsp sugar
1/2 tsp salt
4 tbsp butter, well chilled and cut into small cubes
2 tbsp butter flavor crisco, chilled well and cubed
1/2 tsp lemon juice
2/3 cup sugar
1/3 cup all-purpose flour
1/4 tsp salt
2 cups 2% low-fat milk
3 egg yolks, beaten
2 tbsp butter
1/4 tsp vanilla extract
1/2 tsp banana extract or 1/2 tsp coconut extract
1/2 cup shredded coconut (optional)
3 bananas
2 cups heavy cream, cold
1/3 cup confectioners' sugar
1/4 tsp vanilla extract
1/2 tsp banana extract or 1/2 tsp coconut extract
3 drops yellow food coloring
1/3 cup toasted shredded coconut (optional)

Directions:

PIE CRUST: Place flours, sugar, and salt in a bowl, cover and place in the freezer for about 20 minutes to get good and cold.
Add 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.
Turn 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).
Preheat 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.
FILLING: 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).
To 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.
Remove from the heat and stir in the butter, extracts, and optional coconut, mixing well. Allow to cool to room temperature, stirring occasionally.
Place 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.
CREAM 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.
Refrigerate pie for at least 2 hrs before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	373.45 Kcal (1564 kJ)
Calories from fat	180.29 Kcal
		% Daily Value*
Total Fat	20.03g	31%
Cholesterol	85.62mg	29%
Sodium	218.34mg	9%
Potassium	279.82mg	6%
Total Carbs	43.91g	15%
Sugars	20.31g	81%
Dietary Fiber	1.86g	7%
Protein	5.92g	12%
Vitamin C	3.1mg	5%
Vitamin A	0.1mg	2%
Iron	1.1mg	6%
Calcium	79.1mg	8%

Amount Per 100 g
Calories	241.32 Kcal (1010 kJ)
Calories from fat	116.5 Kcal
		% Daily Value*
Total Fat	12.94g	31%
Cholesterol	55.33mg	29%
Sodium	141.09mg	9%
Potassium	180.82mg	6%
Total Carbs	28.38g	15%
Sugars	13.13g	81%
Dietary Fiber	1.2g	7%
Protein	3.83g	12%
Vitamin C	2mg	5%
Iron	0.7mg	6%
Calcium	51.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.8

Points
10

PointsPlus

Good Points

saturated fat free

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