Ingredients: |
Ingredients: 1 homemade pie crust or graham cracker crust
¾ cup sugar
¼ cup cornstarch
½ tsp. salt
3 cups whole milk
2 eggs lightly beaten
3 T. unsalted butter
2 tsp. vanilla extract
3 tsp. coconut extract, divided
3 cups shredded sweetened coconut, divided
2 medium bananas, sliced
1½ cups cold heavy whipping cream
3 T. powdered sugar
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Directions: |
Directions:Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
Place the sugar salt, cornstarch and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more. Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan. Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain. Stir in 2 cups coconut. Cover and chill for at least 2 hours or overnight. To assemble the pie; place a thin layer of pudding on the bottom of the pie crust. Place sliced bananas in a single layer and then top with the remaining pudding. Cover pie and chill for at least 2 hours or overnight. Toast the remaining one cup of coconut in a heavy bottomed skillet over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking. Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks, form. Top pie with whipped cream and toasted coconut. Serve within 2 days. |
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