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How to Make Banana And Or Coconut Cream Pie From Scratch
- Preheat oven to 350°F (175°C).
- If making your own pie crust, prepare according to your favorite recipe and bake according to package directions until golden brown. Let it cool completely.
- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat to low and simmer for 1 minute.
- In a separate bowl, whisk together eggs and melted butter.
- Temper the egg mixture by slowly whisking a small amount of the hot milk mixture into the eggs. Then, pour the tempered egg mixture into the saucepan with the remaining milk mixture.
- Cook for 1-2 minutes more, stirring constantly, until the mixture is smooth and thickened. Remove from heat.
- Stir in banana extract (or coconut extract).
- Let the filling cool slightly, then stir in sliced bananas (if using) and coconut (if using).
- Pour the filling into the cooled pie crust.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
- Before serving, top with whipped heavy cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
122g
Fat
109g
Carbs
19g
