Banana Cream Pie with Coconut Caramel Sauce Recipe

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Banana Cream Pie with Coconut Caramel Sauce
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Ingredients
18
Count
Nutrition
784
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. To make the crust: Preheat the oven to 350F.
  2. Oil a large baking sheet.
  3. Arrange eight 3-inch-diameter hinged ring molds on the baking sheet.
  4. Combine the graham cracker crumbs, nuts, melted butter and sugar in a bowl; mix until well blended.
  5. Pat the crumb mixture into the ring molds.
  6. Bake for 8 to 10 minutes, until lightly browned.
  7. Let cool, leaving the ring molds in place.
  8. To make the sauce: Place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.
  9. Do not let the sugar burn.
  10. Carefully add the coconut milk, stirring vigorously.
  11. Cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly.
  12. Set aside.
  13. To make the custard: Combine the sugar, cornstarch and salt in a large saucepan.
  14. Whisk in the milk until the mixture is completely smooth.
  15. Place the saucepan over medium-low heat and stir until the mixture is warm.
  16. Whisk the egg yolks in a small bowl until blended.
  17. Stir a small amount of the hot milk mixture into the egg yolks.
  18. Then pour the egg mixture back into the milk mixture.
  19. Cook for about 10 minutes, whisking vigorously, until the custard is quite thick.
  20. Remove from the heat and stir in the butter, vanilla and coconut extracts.
  21. Pour the custard into a bowl and press plastic wrap directly onto the surface.
  22. Let cool completely.
  23. To make the topping: Beat the cream in a large bowl until soft peaks form.
  24. Fold 1/3 cup of the whipped cream into the cooled custard.
  25. Beat the powdered sugar into the remaining whipped cream.
  26. To serve: Slide a spatula under each ring mold and move each to a serving plate.
  27. Inside the rings, alternate layers of bananas and custard, finishing with the custard on the top.
  28. Carefully unhinge and remove the rings.
  29. Spoon the coconut caramel sauce around and over each custard.
  30. Garnish with the sweetened whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 783.58 Kcal (3281 kJ)
Calories from fat 362.85 Kcal
% Daily Value*
Total Fat 40.32g 62%
Cholesterol 101.44mg 34%
Sodium 328.52mg 14%
Potassium 416.7mg 9%
Total Carbs 101.16g 34%
Sugars 70.4g 282%
Dietary Fiber 3.78g 15%
Protein 8.62g 17%
Vitamin C 4mg 7%
Vitamin A 0.2mg 6%
Iron 2.2mg 12%
Calcium 150.5mg 15%
Amount Per 100 g
Calories 247.12 Kcal (1035 kJ)
Calories from fat 114.43 Kcal
% Daily Value*
Total Fat 12.71g 62%
Cholesterol 31.99mg 34%
Sodium 103.61mg 14%
Potassium 131.42mg 9%
Total Carbs 31.9g 34%
Sugars 22.2g 282%
Dietary Fiber 1.19g 15%
Protein 2.72g 17%
Vitamin C 1.3mg 7%
Vitamin A 0.1mg 6%
Iron 0.7mg 12%
Calcium 47.5mg 15%

* 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

  • 18.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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