Banana Cream Pie With Coconut Caramel Sauce Recipe

Indulge in an extravagant, upscale twist on the classic banana cream pie! This recipe elevates the dessert experience with a luscious coconut caramel sauce and perfectly baked graham cracker crust. Impress your guests with this show-stopping creation – perfect for special occasions or a decadent weekend treat. Makes eight individual 3-inch pies.

Prep Time 45 mins
Cook Time 75 mins
Calories 894.2 kcal
Protein 14g
Rating 5.0 (2 Reviews)
Banana Cream Pie With Coconut Caramel Sauce 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Cream Pie With Coconut Caramel Sauce

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How to Make Banana Cream Pie With Coconut Caramel Sauce

  1. Preheat oven to 350°F (175°C). Oil a large baking sheet.
  2. Arrange eight 3-inch hinged ring molds on the baking sheet.
  3. In a medium bowl, combine graham cracker crumbs, nuts, melted butter, and ¼ cup granulated sugar. Mix until well blended.
  4. Pat the crumb mixture into the ring molds, pressing firmly.
  5. Bake for 8-10 minutes, or until lightly browned. Let cool completely in the molds.
  6. 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.
  7. Carefully whisk in the coconut milk, stirring vigorously. Cook over medium heat for 3-5 minutes, or until slightly thickened. Set aside.
  8. Make the custard: In a large saucepan, whisk together ⅓ cup granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  9. Cook over medium-low heat, stirring constantly, until warm.
  10. 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.
  11. Cook for 8-10 minutes, whisking constantly, until the custard thickens significantly. Remove from heat and stir in butter, vanilla, and coconut extracts.
  12. Pour the custard into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
  13. 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.
  14. Fold the reserved whipped cream into the chilled custard.
  15. To assemble: Carefully slide a spatula under each ring mold and transfer to a serving plate.
  16. Inside the rings, layer sliced bananas and custard, ending with custard on top.
  17. Carefully unhinge and remove the rings.
  18. Spoon the coconut caramel sauce over and around each pie.
  19. Garnish with remaining whipped cream.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

411g

Fat

130g

Carbs

40g