Banoconut Cream Pie - YUM!


I made this scrumdeliumscious banana cream pie this past weekend for a BBQ we had with our friends. Let's just say it was so yummy, I had a huge slice for breakfast the next day too :)

Slightly adapted from Chow.com's Banoconut Cream Pie Recipe
INGREDIENTS

For the crust:

I did not make my own crust. Me & pie crusts have a horrible relationship after I dropped a freshly made one in the oven the night before Thanksgiving. So, I used Keebler's Graham Cracker Ready Crust. Judge me if you want, that shit's delish.

For the filling:

For the topping:

INSTRUCTIONS
For the filling:
  1. Cut bananas into 1/4-inch-thick slices and overlap to fill the bottom of the crust. Drizzle caramel sauce over the bananas; set aside.
  2. Place cornstarch in a medium bowl and whisk in 1/2 cup of the milk, then the yolks, until incorporated and smooth.
  3. In a large saucepan whisk together coconut milk, sugar, salt, and remaining milk and bring to a boil over medium heat. Once boiling, slowly whisk in yolk mixture and reduce heat to medium low. Using a rubber spatula, constantly stir and scrape the bottom of the pot to prevent scorching; cook until mixture reaches 180°F on an instant-read thermometer, about 5 to 10 minutes.
  4. Remove from heat and stir in vanilla. Pour hot custard into pie crust and let cool to room temperature, about 15 minutes. Once cool, cover and refrigerate until firm and chilled, at least 30 minutes or up to 12 hours. Drizzle more caramel sauce over the custard.
For the topping:
  1. When ready to serve, combine cream and powdered sugar in a chilled mixing bowl and whip until medium peaks form. Spread evenly over the surface of the pie, drizzle caramel sauce and sprinkle toasted coconut over cream. Add cut up strawberries as garnish. Serve immediately or chill up to 8 hours.
It really can't get any better than that people.


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