Ingredients for Banana Cream Pie With Coconut Caramel Sauce
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped macadamia nuts
- 1/2 cup (1 stick) unsalted butter, melted
- 1 7/12 cups granulated sugar
- 1 (13.5 ounce) can unsweetened coconut milk
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 3-4 firm bananas, sliced
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How to Make Banana Cream Pie With Coconut Caramel Sauce
- Preheat oven to 350°F (175°C). Oil a large baking sheet.
- Arrange eight 3-inch hinged ring molds on the baking sheet.
- In a medium bowl, combine graham cracker crumbs, nuts, melted butter, and ¼ cup granulated sugar. Mix until well blended.
- Pat the crumb mixture into the ring molds, pressing firmly.
- Bake for 8-10 minutes, or until lightly browned. Let cool completely in the molds.
- Meanwhile, make the caramel sauce: In a small heavy-bottomed saucepan over medium-high heat, stir 1 cup granulated sugar constantly until melted and golden brown. Do not let it burn.
- Carefully whisk in the coconut milk, stirring vigorously. Cook over medium heat for 3-5 minutes, or until slightly thickened. Set aside.
- Make the custard: In a large saucepan, whisk together ⅓ cup granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Cook over medium-low heat, stirring constantly, until warm.
- In a small bowl, whisk egg yolks until light. Temper the yolks by whisking in a small amount of the warm milk mixture. Pour the tempered yolks back into the saucepan.
- Cook for 8-10 minutes, whisking constantly, until the custard thickens significantly. Remove from heat and stir in butter, vanilla, and coconut extracts.
- Pour the custard into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
- Make the whipped cream: In a large bowl, beat heavy cream until soft peaks form. Fold in ¼ cup powdered sugar. Set aside ⅓ cup of this whipped cream.
- Fold the reserved whipped cream into the chilled custard.
- To assemble: Carefully slide a spatula under each ring mold and transfer to a serving plate.
- Inside the rings, layer sliced bananas and custard, ending with custard on top.
- Carefully unhinge and remove the rings.
- Spoon the coconut caramel sauce over and around each pie.
- Garnish with remaining whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
411g
Fat
130g
Carbs
40g