Caribbean Panna Cotta Pie |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Tropical flavors meet Italian custard in a creamy dessert crowned with caramelized bananas. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by David DeMatteo. Ingredients:
1 (7 ounce) pillsbury refrigerated pie crusts, softened as directed on box |
1 (1/4 ounce) envelope unflavored gelatin |
2 tablespoons cold water |
1 1/4 cups whipping cream |
1 1/4 cups cream of coconut (not coconut milk) |
1 tablespoon lime zest |
1/4 cup lime juice |
1/2 cup land o lakes butter |
1/2 cup packed light brown sugar |
3/4 cup fisher chef's naturals chopped pecans |
4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups) |
1/2 cup flaked coconut, toasted |
Directions:
1. Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate—except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust. Bake 9 to 11 minutes or until golden brown. Remove foil. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.
3. When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut. Store covered in refrigerator.
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