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Banana Cream Pie

Banana Cream Pie

This tried-and-true crowd-pleaser takes a tropical trip with a splash of coconut milk and crème de banana. It’s a surprising twist that will delight even the most diehard banana cream pie aficionado.

MAKES: 8 servings

PIE CRUST

INGREDIENTS:

  • 20 oz/565 g graham cracker crumbs
  • ¾ cup/175 ml unsalted butter, melted
  • 5 oz/140 g almonds, chopped roughly
  • 8 oz/225 g bananas, mashed
  • 4½ Tbsp/55 g granulated sugar
  • 2 tsp/5 g ground cinnamon

INSTRUCTIONS:

  1. Combine all ingredients. Mix well with hands into large, soft crumbles.

PIE FILLING

INGREDIENTS:

  • 1¼ cup/250 g granulated sugar
  • 3 Tbsp/25 g corn starch
  • ¼ tsp/2 g iodized salt
  • 10 egg yolks
  • 2 cups/475 ml heavy cream
  • 2 cups/475 ml whole milk
  • 1 cup/235 ml coconut milk
  • ½ cup/120 ml crème de banane
  • 1 tsp/5 ml Coco Lopez® cream of coconut
  • ½ tsp/2 ml vanilla extract
  • ½ cup/115 g butter

INSTRUCTIONS:

  1. Sift sugar, corn starch, and salt together in a bowl. Add egg yolks. Mix thoroughly to remove clumps. Set aside.
  2. In a saucepot, whisk heavy cream, whole milk, coconut milk, crème de banane, cream of coconut, and vanilla. Bring mix to simmer. Slowly ladle cream mixture into egg mixture to temper, whisking continuously. Once half the cream mixture has been added to egg mixture, pour entire mixture back into pot.
  3. Whisk continuously until mixture thickens. Simmer on low for 5 minutes being careful not to scorch bottom. Once thickened, remove from heat.
  4. Add butter and stir until well incorporated. Place mix in large bowl and let cool at room temperature, stirring occasionally. Cool in refrigerator for 4-6 hours.

WHITE CHOCOLATE MOUSSE WHIPPED CREAM

MAKES: 3 cups/180 g

INGREDIENTS:

  • 2½ cups/590 ml heavy cream
  • 5 Tbsp/60 g powdered sugar
  • ½ tsp/2 ml vanilla extract
  • 1¼ Tbsp/15 g white chocolate mousse powder

INSTRUCTIONS:

  1. Mix heavy cream, powdered sugar, and vanilla for 2 minutes.
  2. Add white chocolate mousse powder and continue whipping until stiff peaks are formed. Refrigerate until use.

PIE ASSEMBLY

INGREDIENTS:

  • Egg whites as needed
  • White Chocolate Mousse Whipped Cream as needed

INSTRUCTIONS:

  1. Coat eight 4-in/10-cm springform pans with cooking spray. Form crusts along pan bottoms, ¼ in/6 mm up sides. In each mold, use 2 oz/55 g of crust as a base, and another 2 oz/55 g to create a lip to hold filling. Place a small amount of egg white in each crust and lightly spread to coat. Remove excess egg white. Bake at 375° F/190° C for 10 minutes. Cool to room temperature.
  2. Divide pie filling evenly into molds. Spread evenly. Smooth pie tops with spatula to create even surface for finishing. Cool in refrigerator for 6 hours. Garnish with White Chocolate Mousse Whipped Cream before serving.

TIP: Use a clean bowl to whip egg whites or they will not set. A metal bowl works best, especially a copper one.

TIP: Place a plastic wrap on the surface of the pie filling before refrigerating it to prevent a skin from forming.