Ingredients for Banana Coconut Pie
- Unbaked Pie Shell
- 3-4 ripe bananas, mashed
- Dried Coconut
- Vanilla Pudding Mix
- Milk
- 2 large eggs
- 1/2 cup granulated sugar (or to taste)
How to Make Banana Coconut Pie
- Preheat oven to 180°C (350°F).
- Blind bake the pie crust for 10-12 minutes, or until lightly golden. (Use pie weights or dried beans to prevent bubbling).
- While the crust is baking, mash the bananas in a large bowl until mostly smooth.
- Add the coconut milk, sugar, eggs, vanilla extract, and cornstarch to the mashed bananas. Whisk until thoroughly combined and smooth.
- Pour the filling into the pre-baked pie crust.
- Bake for 30-35 minutes, or until the filling is set and no longer jiggles in the center.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours to allow the filling to fully set.
- Garnish with toasted coconut flakes (optional) and a slice of fresh banana before serving. Enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
112g
Fat
34g
Carbs
17g
