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Cheesecake Cake Pie Food Sweet

Banana Coconut Cream Pie

Ingredients & Directions


FOR THE SHELL
1 c All-purpose flour
3 tb Sugar
1/4 ts Double-acting baking powder
1/8 ts Salt
1/2 Stick cold unsalted butter;
-cut into bits (1/4
; cup)
A; (3 1/2-ounce) can
; (about 1 1/3 cups)
; sweetened flaked
; coconut, toasted
1 lg Egg; beaten lightly
Raw rice for weighting the
-shell

-FOR THE FILLING-
1/3 c Sugar
3 tb Cornstarch
3 lg Eggs
2 c Milk; scalded
1 ts Coconut extract
1 ts Vanilla
2 tb Malibu or other
-coconut-flavored rum
5 Bananas; abou, up to 6
1/3 c Apple jelly
1 c Well-chilled heavy cream

Make the shell:

In a food processor or bowl combine well the flour, the sugar, the
baking powder, and the salt, add the butter, and blend the mixture
until it resembles fine meal. Stir in all but 1 tablespoon of the
coconut, reserving the remaining 1 tablespoon for garnish, and the
egg, stirring until the mixture forms a dough. Knead the dough
lightly on a floured surface several times to blend it well and press
it onto the bottom and up the side of an 11-inch fluted tart pan with
a removable bottom. Chill the shell for 30 minutes, line it with
foil, and fill the foil with the rice. Bake the shell in the lower
third of a preheated 375F. oven for 10 minutes, remove the rice and
foil carefully, and bake the shell for 5 to 10 minutes more, or until
it is golden. Let the shell cool completely in the pan or a rack.

Make the filling:

In a heavy saucepan whisk together the sugar, the cornstarch, and the
eggs, add the milk in a slow stream, whisking, and bring the mixture
to a boil over moderate heat, whisking constantly. Simmer the pastry
cream, whisking, for 2 minutes, transfer it to a bowl, and stir in
the coconut extract, the vanilla, and the Malibu rum. Chill the
pastry cream, its surface covered with plastic wrap, for 4 hours, or
until it is cold. The pastry cream may be made 1 day in advance and
kept covered and chilled.

Slice thin on the diagonal enough of the bananas (about 2 1/2) to
cover the bottom of the shell in one layer, arrange the slices in the
shell, and cover them with the pastry cream, spreading it evenly.
Slice thin on the diagonal the remaining bananas and arrange the
slices decoratively over the pastry cream in solid layers, making
each layer gradually smaller. In a small saucepan melt the apple
jelly over moderate heat, while it is still warm brush it over the
banana slices, coating them completely, and chill the tart for 1
hour. The tart may be prepared up to this point 1 day in advance and
kept covered loosely and chilled.

Just before serving, in a chilled bowl beat the cream until it holds
stiff peaks, transfer it to a pastry bag fitted with a medium star
tip, and pipe it decoratively around the edge of the tart. Sprinkle
the cream with the reserved 1 tablespoon coconut and remove the side
of the pan.


Yields
1 servings

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