Black Bottom Banana Coconut Cream Pie
Ingredients
Coconut Graham Cracker Crust
-
1 ½
cups
graham cracker crumbs
-
½
cup
toasted shredded coconut
-
1
tablespoon
brown sugar
-
½
cup
salted butter, melted
Chocolate Ganache
-
½
cup
semisweet or bittersweet chocolate chips
-
½
cup
heavy cream
Pudding Filling
-
1
can
coconut milk (13 ounces)
-
1 ½
cups
heavy cream or half and half
-
3
large
egg yolks
-
¾
cup
granulated sugar
-
⅓
cup
cornstarch
-
1
pinch
salt
-
2
tablespoons
butter
-
1
teaspoon
vanilla extract
-
1
teaspoon
coconut extract
-
2-3
medium
bananas, peeled and sliced
Topping
-
1
cup
heavy whipping cream
-
¼
cup
powdered sugar
-
¼
teaspoon
vanilla extract
-
½
cup
toasted shredded coconut
Instructions
- Preheat the oven and prepare the crust by mixing all crust ingredients and pressing into a pie plate, then bake until lightly golden.
- For the ganache, heat cream until simmering, add chocolate chips, let them melt, then stir until smooth and spread over the cooled crust.
- Prepare the pudding by whisking coconut milk, cream, egg yolks, sugar, cornstarch, and salt in a saucepan, then cook until thickened.
- Remove from heat, stir in butter and extracts, then strain if desired, cover with plastic wrap, and refrigerate until cool.
- Assemble the pie by layering banana slices over the ganache, spreading half of the pudding, adding another layer of bananas, and topping with the remaining pudding.
- Refrigerate the assembled pie until chilled.
- Whip cream with powdered sugar and vanilla, spread over the pie, and top with toasted coconut before serving.
Nutrition Facts (estimated)
Servings
12
Calories
582
Total fat
46g
Total carbohydrates
40g
Total protein
5g
Sodium
194mg
Cholesterol
131mg
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